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Want to make pasta at home? Your new favorite weeknight meal is this fresh salmon fettuccine.
There is something truly special about recreating a restaurant-quality dish in your own kitchen. It feels like you’ve unlocked a delicious secret.
Today, we’re bringing a taste of downtown Toronto right to your dinner table with a signature Fresh Salmon Fettuccine recipe from La Fenice Tuscan Grill.
It’s the kind of elegant, creamy pasta dish that you dream about. Thanks to Chef Thabo Sivanesan, we’ve got the inside scoop on how to make salmon fettuccine.
More recipes? There’s more signature recipes from Toronto restaurants or try this Ninja Speedi Penne Pasta with Sausage.
Why You’ll Love This Fettuccine Recipe
Our Fresh Salmon Fettuccine is the perfect summer dish. Pasta is part of the Italian experience and this recipe is derived from our regular menu here at La Fenice.
– Chef Thabo Sivanesan
The light cream sauce complements the fresh salmon, while the sprig of dill brings out the salmon’s flavour. Made up of just 10 ingredients, this pasta dish is sure to become part of your everyday recipe repertoire. This recipe is for a single serving, best paired with a glass of your favourite white wine. Hope you enjoy!
Here’s why this recipe will become a new favourite.
- It is surprisingly fast and simple, coming together in about 35 minutes.
- It tastes incredibly luxurious, like you spent hours on a complicated cream sauce.
- With only 10 main ingredients, it’s straightforward and doesn’t require a huge grocery list.
- It’s the perfect light yet satisfying meal for a summer evening, especially with a glass of white wine.
Plus, be sure to try La Fenice Tuscan Grill in Toronto for Italian fare and grill. They’ve been a staple at the downtown Entertainment District.
The recipe and image for Salmon Fettuccine was provided by La Fenice Tuscan Grill to be included in the list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @lafenicetoronto and @travellingfoodie.
What You Need for Salmon Fettuccine
Equipment
- Large Pot: You need plenty of room for the pasta to boil freely so it cooks evenly and doesn’t clump together.
- Heavy Saucepan: This is great for making the sauce because it distributes heat evenly and helps prevent the cream from scorching.
- Tongs: These are your best friend for tossing the pasta in the sauce and for creating that beautiful, professional-looking twirl when you plate the dish.
Ingredients
- Egg Fettuccine: This pasta has a rich flavour and its broad, flat shape is perfect for catching all that creamy sauce.
- Fresh Salmon: The star of the show. Using fresh, high-quality salmon makes all the difference. Its rich flavour is the heart of the dish.
- 35% Heavy Cream: This creates the velvety, luxurious base of our sauce. Don’t skimp here, it’s what gives the dish its richness.
- Fresh Leeks: They provide a delicate, sweet onion flavour that is much milder than regular onions and complements the salmon beautifully.
- Unsalted Butter and Olive Oil: A classic Italian duo. The butter adds richness to the sauce while the olive oil helps keep the pasta from sticking.
- Fresh Dill: The perfect herbal partner for salmon. Its bright, slightly anise-like flavour cuts through the richness and makes the fish taste even better.
- Lemon Pepper or Lemon Zest: This little touch adds a pop of brightness and acidity that lifts all the flavours and keeps the creamy sauce from feeling too heavy.
- Salt and White Pepper: Essential seasonings. White pepper is used for a bit of spice without adding black flecks to our beautiful pale sauce.
How to Make Salmon Fettuccine at La Fenice Tuscan Grill
This pasta dish comes together in three main stages.
- Cook your pasta: Get a large pot of salted water to a rolling boil and cook the fettuccine until it’s al dente. The key here is to save a cup of that starchy pasta water before you drain it. Toss the drained pasta with a little olive oil to keep it from sticking.
- Create the sauce: In a separate saucepan, gently heat the cream and butter. Once it starts to bubble, stir in your seasonings and the chopped leeks. Let that cook for a minute to soften the leeks and infuse the cream with flavour.
- Bring it all together: Add the cubed salmon to the simmering sauce and cook it for just a couple of minutes until it’s perfectly tender. Add the cooked pasta right into the saucepan, toss everything to coat, and finish it with the fresh dill. If the sauce is a bit thick, use a splash of that reserved pasta water to thin it to your liking.
Want another salmon pasta recipe? Try my Creamy Tomato-Pesto Salmon Pasta.
FAQs and Helpful Tips for Salmon Fettuccine for Beginners
If it’s your first time making salmon fettuccine, don’t worry. Here are a few tips and tricks to help.
Leeks can have sand and grit trapped between their layers. The best way to clean them is to chop them first, then place them in a bowl of cold water.
Swish them around with your hands and let them sit for a minute. The grit will sink to the bottom, and you can scoop the clean leeks right off the top.
The water you boiled your pasta in is full of starch. This starchy water is like liquid gold because it helps the sauce cling to the pasta and gives it a silkier consistency. It’s the secret to a perfect sauce texture.
Absolutely. While fettuccine is classic, this sauce would also be wonderful with other long pastas like linguine or tagliatelle, or even a short pasta like penne or fusilli. Just follow the cooking directions on the package.
If you are ready to try stuffing your own pasta from scratch, a classic Ravioli Caprese is a fantastic weekend project.
Salmon cooks very quickly, especially when cut into small cubes. Add it at the very end and cook it for only about 2 minutes. It will continue to cook in the residual heat of the sauce, ensuring it stays tender and flaky.
No problem. You can substitute the leeks with finely chopped shallots for a similar delicate flavour. In a pinch, a small amount of finely chopped sweet onion would also work.
About La Fenice Tuscan Grill Toronto
Located in the heart of Toronto’s Entertainment District. La Fenice Tuscan Grill has been credited locally as “the most authentic Italian restaurant in Toronto.”
In addition to Italian classics, the La Fenice team is proud to serve fresh seafood and premium Canadian steaks.
Location Map
Also Read: Best Toronto Happy Hour
What Dishes To Serve With Salmon Fettuccine
While this dish is a fantastic meal on its own, you can easily build a full Italian feast around it. Here are some ideas.
- Air Fryer Garlic Bread
- Asparagus, Avocado, Rhubarb Salad
- Italian Meatballs
- Proscicutto Arugula Pizza
- A light dessert like panna cotta or lemon sorbet
La Fenice Tuscan Grill’s Salmon Fettuccine Recipe
Be sure to bookmark/save/pin this post so you know how to make salmon fettucine from La Fenice Tuscan Grill Toronto at home!
I would love to see how this recipe worked for you! Please share your creations with me on social media and tag me so I can check them out: @TravellingFoodie on Instagram & Facebook and @TravellinFoodie on Twitter.
Salmon Fettuccine
Get ready for your new go-to pasta dinner. This creamy salmon fettuccine is a restaurant-quality meal you can make at home in under 40 minutes. With just 10 ingredients, it's a quick and easy weeknight dish that tastes like you spent hours in the kitchen.
Ingredients
- 125g Egg Fettuccine, dry
- 7oz Fresh Salmon, cut into 1/2 inch cubes
- 1 tablespoon Olive Oil
- 1 cup 35% Heavy Cream
- 1 tablespoon Unsalted Butter
- 1/2 cup Fresh Leeks, chopped
- 1 sprig Fresh Dill
- A pinch of Lemon Pepper (optional, or 1 teaspoon grated lemon zest)
- A pinch of Salt
- A pinch of White Pepper
- 2 tablespoon salt for pasta water
Instructions
- In a large pot bring 4 litres of water to a boil. Add dry egg pasta, 2 tablespoon salt and boil approximately 4 minutes until the pasta is 'al dente', or 'firm to the bite'.
- Before straining, reserve 1 cup of the pasta water. Strain pasta and return to cooking pot removed from heat. Toss pasta lightly with olive oil to avoid sticking.
- In a heavy saucepan melt butter and cream gently over med-high heat until bubbles form (approximately 4 minutes).
- Add salt, white pepper, lemon pepper and chopped leeks. Stir, continue cooking for 1 minute more over medium-high.
- Add fresh salmon cubes to simmering sauce, stir to cook 2 minutes.
- Add pasta to sauce, stir to coat and remove from heat.
- Tear dill sprig and stir to finish.
- Add a touch of reserved pasta water to thin sauce if needed.
- Using tongs clockwise, twirl to plate!
Notes
- You can substitute the egg fettuccine with other pasta. Adjust timing as needed by following the cooking directions on package.
- The recipe and image for Salmon Fettuccine were provided by La Fenice Tuscan Grill for Toronto Restaurants Signature Recipes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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AL DENTE Carba-Nada Egg Fettuccine -
MOWI Atlantic Salmon 12oz, 2 Portions, Fresh Never Frozen -
Pompeian Extra Virgin Olive Oil -
Heavy Whipping Cream, Ultra-Pasteurized -
Kerrygold Pure Irish Butter, Unsalted -
Organic Leek -
Herb Dill Organic, 1 Bunch -
McCormick Perfect Pinch Lemon Pepper Seasoning, 11.37 oz -
McCormick Ground White Pepper, 18 oz -
Himalayan Pink Sea Salt
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 968Total Fat: 74gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 445mgSodium: 6630mgCarbohydrates: 36gFiber: 2gSugar: 5gProtein: 39g
Please note that nutrition information you see is provided and automatically calculated by Nutritionix. This may vary depending on the specific ingredients that you use. To ensure the most accurate information, I suggest entering your specific ingredients into a nutrition calculator.
Hope this Fresh Salmon Fettuccine recipe gives you an idea on what main dish to make for your next lunch or dinner. This Italian pasta is proof that something simple yet delicious can be made at home.
Buon appetito! Let me know what other Italian dish or dinner recipes you’d like to see or from which Toronto restaurant.
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