Creamy Tomato Salmon Pasta Recipe
Tender pan-fried salmon with spaghetti and a little courgetti in a creamy tomato sauce. An easy weeknight dinner!
Servings: 4 servings
Ingredients
Salmon and Sauce:
- 2 tbsp olive oil
- 3 pieces boneless salmon (approx 400g/14oz) doesn't matter if the skin is on, as it can easily be removed during cooking
- ¼ tsp salt
- ¼ tsp black pepper
- 1 medium onion (or 2 small onions) peeled and finely diced
- 2 garlic cloves peeled and minced
- 500 g (17.5 oz) passata
- 1 tbsp tomato puree paste for US
- ½ tsp dried thyme
- 1 tsp sugar
- 3 tbsp double (heavy) cream
Spaghetti:
- 300 g (10.5 oz) dried spaghetti
- 1 large courgette (zucchini) spiralized, or sliced into long thin strips (matchstick width)
To serve:
- grated parmesan cheese
- fresh basil
- black pepper
Instructions
- Put the pasta on first - place a large pan of water on to boil. When the water comes to the boil, add the pasta and simmer for 12-13 minutes, until cooked.300 g (10.5 oz) dried spaghetti
- Meanwhile, heat the oil in a large frying pan over a medium-high heat.2 tbsp olive oil
- Season the salmon fillets with the salt and pepper. Place in the pan skin-side-up.3 pieces boneless salmon (approx 400g/14oz), 1/4 tsp salt, 1/4 tsp black pepper
- Fry the salmon for 3 minutes, until golden, then turn the salmon over and move it to one side of the pan.
- Add the onions to the space left in the pan. Cook on a medium heat for 3-4 minutes, stirring occasionally, until softened.1 medium onion (or 2 small onions)
- Stir in the minced garlic and cook for a further 30 seconds.2 garlic cloves
- Add in the passata, tomato puree, dried thyme, and sugar. Stir together and allow to simmer for 2-3 minutes.500 g (17.5 oz) passata, 1 tbsp tomato puree, 1/2 tsp dried thyme, 1 tsp sugar
- By now the pasta should be nearly ready. Add the spiralized courgette (zucchini) to the pan with the pasta for the last 30 seconds of cooking. Then drain the pasta in a colander, reserving a cup of the cooking water.1 large courgette (zucchini)
- Turn the salmon over in the frying pan. Remove the skin using a set of tongs and discard.
- Break up the salmon using the back of a fork into chunky pieces. Stir the cream into the sauce.3 tbsp double (heavy) cream
- Add the cooked spaghetti and spiralized courgette to the pan along with a good splash (about 1/4 cup) of the pasta cooking water.
- Use a set of tongs to toss the spaghetti in the sauce, distributing the pieces of salmon amongst the pasta. TIP: Add more of the pasta cooking water if you want to loosen up the sauce further (optional).
- Divide the pasta between bowls and top with a little grated parmesan, black pepper, and a sprinkling of fresh basil leaves.grated parmesan cheese, fresh basil, black pepper
Video
Notes
Can I make it ahead?
This dish tastes best when cooked and eaten right away, but if you did want to make it ahead, then cook the dish, quickly cool, cover and refrigerate.
Reheat in a pan over a medium heat with a lid or foil on for about 10 minutes or so. You'll need to move it around the pan a couple of times with a set of tongs and you may need to add a splash of water to loosen up the sauce - cook until piping hot throughout.
Ingredient swaps
- Swap the spaghetti for linguine, fettuccine or your favourite pasta shapes.
- Stir in a handful of grated parmesan or cheddar when you add in the pasta.
- Add a pinch of chilli flakes for a bit of heat.
Nutrition
Calories: 596kcal | Carbohydrates: 74g | Protein: 33g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 240mg | Potassium: 1409mg | Fiber: 6g | Sugar: 12g | Vitamin A: 967IU | Vitamin C: 25mg | Calcium: 78mg | Iron: 5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
