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How To make Salmon and Tomato Pasta
418 g Canned pink Alaska salmon
175 g Pasta shapes of your choice
396 g Canned tomatoes, chopped
1 tb Freshly chopped basil
Freshly ground black pepper - to taste 100 g Fresh Parmesan cheese
- grated -OR- Cheddar cheese, grated
Preheat oven to 190 C, 375 F, Gas mark 5. Drain the can of salmon, reserving the juice. Flake the fish. Set aside. Cook the pasta for 5 minutes in salted water, drain and put into 4 individual or 1 large oven proof serving dish. Mix the salmon juice with the chopped tomato, basil and black pepper Flake the salmon onto the pasta and spread the chopped tomato mixture over the top. Sprinkle the cheese over the top and cover with lids or aluminum foil. Bake for 15 minutes, remove the lid and bake for a further l0 minutes. Serve hot with salad. Serves 4. Approx. 325 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias
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Creamy Garlic Butter Tuscan Salmon
Creamy Garlic Butter Tuscan Salmon (or fish) is such an incredible recipe! Restaurant quality salmon in a beautiful creamy tuscan sauce!
RECIPE HERE:
Creamy Tomato Salmon Pasta
To get the complete recipe with instructions, check out my website:
Ingredients:
300 g fresh tagliatelle
300 g sliced salmon
35 g chopped shallot
2 cloves chopped garlic
2 Tbsp tomato paste
200 g cherry tomatoes
125 ml white wine
125 ml vegetables stock
200 ml heavy cream
2 Tbsp chopped parsley
1 Tbsp chopped dill
salt
pepper
2 Tbsp olive oil
Note:
- I used tagliatelle for this creamy tomato salmon recipe, but feel free to sub with any pasta you like.
- You can skip the white wine and adjust more vegetable stock.
Follow also my
INSTAGRAM:
PINTEREST:
ONE PAN CREAMY TUSCAN SALMON RECIPE
A DELICIOUS twist to salmon! Quick and little clean up.
INGREDIENTS:
3 Skinless Salmon Filets
Salt & Black Pepper
Smoked Paprika
4 TBSP Unsalted butter
Sauce
Left Over Butter from Skillet
2 TBSP minced Garlic
3/4 Cup Diced yellow onions
1/3 Cup White Wine or Broth
1/2 Cup drained sun dried tomatoes
1 1/2 cup heavy cream
1/4 cup shaved or shredded Parmesan
Salt & pepper to taste
3 Cups Baby Spinach
Top with Crushed Red Pepper and Parsley
#salmonrecipe #tuscansalmon #panfriedsalmon
Pan Seared Salmon in Tomato Cream Sauce
Pan Seared Salmon in Tomato cream sauce is a very rich and creamy dish. I usually serve it on a bed of pasta and it is delish!
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Pan Seared Salmon in Tomato Cream Sauce
Ingredients:
Salmon – 2 Filets (1 lb)
Onion – 1/2 cup (chopped)
Tomato – 1 cup (chopped)
Garlic – 1 Tbsp (minced)
Fresh Parsley – 1 Tbsp (chopped)
Heavy cream – 1/2 cup
Black Pepper – 1/2 tsp (divided)
Salt – 1/2 tsp or as needed (divided)
Olive Oil – 1 Tbsp
Instructions:
1. Add oil to a pan on medium heat
2. Once the oil gets hot, add the seasoned Salmon and cook both sides for 3 minutes each.
3. Remove Salmon and set aside
4. In the same pan add onions and saute for about 2-3 minutes
5. Add garlic and saute for another minute
6. Add tomato and saute for 3-5 minutes
7. Turn heat to low and add heavy cream and mix well
8. Add parsley
9. Add salt and black pepper as needed
10. Add Salmon back in the sauce and it is ready to serve
Click below link to find my other recipes:
Creamy Tomato Salmon Spaghetti | Ready in 20 mins!
My Creamy Tomato Salmon Pasta is a super speedy, lighter meal that’s packed with flavour and gives me the good feeling of getting more delicious fish and more veggies into the kids.
Free printable recipe is available on our site:
Ingredients:
Salmon and Sauce:
• 2 tbsp olive oil
• 3 pieces of 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 onion - peeled and finely chopped
• 2 garlic cloves - peeled and minced
• 500g passata
• 1 tbsp. tomato puree/paste - check for gluten free if required
• ½ tsp dried thyme
• 1 tsp sugar
• 3 tbsp double/heavy cream
Spaghetti:
• 300 g dried spaghetti or fresh pasta - gluten free if required
• 1 large courgette/zucchini
To serve:
• Grated parmesan or mature cheddar cheese
• Fresh basil - roughly chopped
• Black pepper
Process:
• Put the pasta one first – place a large pan of water on to boil.
• Once the water comes to the boil, add the pasta, and simmer for 12-13 minutes until cooked.
• Heat the oil in a large frying pan over a medium-high heat.
• Season the salmon pieces with ¼ tsp each of salt and pepper and place in the pan, skin-side-up.
• Fry for 3 minutes, until golden, then turn the salmon over.
• Move the salmon to one side of the pan and add in the onions.
• Cook the onions, stirring occasionally for 3-4 minutes, until softened.
• Stir in the minced garlic and cook for a further 30 seconds.
• Add the passata, tomato puree, thyme and sugar. Stir together and allow to simmer for 2-3 minutes.
• By now your 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, reserving a cup of the cooking water.
• Turn the salmon over in the frying pan and remove the skin using a set of tongs and discard.
• Now break up the salmon in the pan using the back of a fork.
• Stir in the 3 tbsp cream, then add the cooked spaghetti and spiralized courgette to the pan along with a splash of the cooking water.
• Use a set of tongs to toss the spaghetti in the sauce, distributing the pieces of salmon amongst the pasta.
• Add more pasta cooking water if you want to loosen up the sauce a little further (optional).
• Divide the pasta between bowls and top with a little grated parmesan, black pepper and a sprinkling of fresh basil leaves.
#CookingShow #Pasta #Salmon