QUICK PASTA WITH SALMON AND TOMATOES IN CREAM SAUCE
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Heat oil in a skillet over medium heat while spaghetti is cooking and cook salmon and garlic until salmon is lightly browned, about 5 minutes. Add tomatoes and basil, season with salt and pepper, and cook for 3 minutes. Pour in cream and simmer over low heat until flavors are well combined and salmon is cooked through, about 10 minutes. Serve sauce over cooked pasta.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 59.7 g, Cholesterol 61 mg, Fat 16.2 g, Fiber 3.3 g, Protein 19.7 g, SaturatedFat 7.8 g, Sodium 66.9 mg, Sugar 4 g
CREAMY TOMATO SALMON PASTA
Tender pan-fried salmon with spaghetti and a little courgetti in a creamy tomato sauce. An easy weeknight dinner!
Provided by Nicky Corbishley
Categories Dinner
Time 20m
Number Of Ingredients 16
Steps:
- 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.
- Meanwhile, heat the 2 tbsp of oil in a large frying pan over a medium-high heat.
- Season the salmon fillets with the 1/4 tsp each of salt and pepper. Place in the pan skin-side-up.
- 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.
- Stir in the minced garlic and cook for a further 30 seconds.
- Add in the passata, the 1 tbsp of tomato puree, 1/2 tsp dried thyme, and the 1 tsp of sugar. Stir together and allow to simmer for 2-3 minutes.
- 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.
- 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 3 tbsp of cream into the sauce.
- 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.
- 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.
Nutrition Facts : Calories 596 kcal, Carbohydrate 74 g, Protein 33 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 70 mg, Sodium 240 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
CREAMY SALMON PASTA
Indulge in this creamy salmon dish for two. It's comforting and filling, and ready in just 30 minutes. Serve with a green salad
Provided by Anna Glover
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
- While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
- Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
- Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.
Nutrition Facts : Calories 1140 calories, Fat 77 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.23 milligram of sodium
CREAMY SMOKED SALMON PASTA WITH SPINACH AND TOMATO
Thick and creamy sauce with a touch of heat and brimming with smokiness from the salmon and freshness from the spinach and tomatoes. I usually make this using a double batch of Recipe #216441 instead of dry fettuccine.
Provided by under12parsecs
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 10 to 15 min or until al dente; drain.
- Meanwhile melt the butter in a large skillet and add onion, garlic, and red pepper flakes. Cook over medium heat until onions are translucent. Reduce heat to low and add in milks, cheeses, and basil and stir over low heat until smooth and creamy about 10 to 15 minutes. Add smoked salmon and spinach and toss until heated through. Add cooked pasta and tomatoes and toss to combine. Add a bit of starchy pasta water if needed to make the sauce a good consistency. Season with salt and pepper to taste.
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