Tomato Salmon Pasta
Tomato Salmon Pasta. Make a well in the center of each mound and ladle in the tomato-salmon sauce. Garnish with parsley and Parmesan cheese. Boil a salted pot of water and cook pasta al dente according to package directions. This easy Salmon Pasta recipe is lifted with some simple yet fresh ingredients, basil, tomato and shallots from my garden. This recipe is a bit of a twist on a dish that I tend to make with canned salmon. To make Tomato Salmon Pasta you need 12 ingredients and 3 steps easily.
The ingredients needed to make Tomato Salmon Pasta:
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180 g of gluten free pasta
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2 of salmon steaks
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2 of garlic cloves minced
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1 of small onion chopped
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10 of cherry tomatoes halved
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2 of tsps lemon juice
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pinch of chilli flakes
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1 tsp of basil
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150 ml of dairy free cream
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of salt and pepper for seasoning
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of large handful fresh rocket
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1 tsp of balsamic glaze
Steps to make Tomato Salmon Pasta:
- Cook the pasta per the instruction on the packet and set aside Heat a tablespoon of olive oil in a shallow pan Sear the salmon steaks for 4 minutes on each side
- Add olive oil to a saucepan over a medium heat Sauté the garlic and onion for 5 minutes Add in the tomatoes, lemon juice, chilli flakes and basil Pour over the cream and simmer for 5 minutes Season to taste
- Stir in the cooked pasta Plate the pasta, top with the salmon steak, some fresh rocket and a drizzle of balsamic glaze
Salmon pasta is also great for using up any leftover cooked salmon you might have. The cream sauce is made with garlic, sun-dried tomatoes, paprika, red pepper flakes, and heavy cream. And, when you add freshly wilted spinach to the mix, you get the best salmon pasta you'll ever try! Bring a pot of water to a boil over medium-high heat. Add the pasta, cook according to the package directions and drain.
