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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
How To make Salmon and Tomato Pasta's Videos
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.
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Incredible Recipe for Salmon Pasta with cherry Tomatoes NO Cream
???? The Incredible Recipe for Salmon Pasta with cherry Tomatoes without Cream is in the description below so make sure to check it out ????????
???? You can check my other videos on the Channel here
For: 4 People
???? Ingredients:
➡️ Measurements
Salmon 400 gr
Pappardelle 600 gr
Cherry tomatoes 120 gr
Parsley 8 gr
Chilli flakes 3 gr
White wine 60 ml
Seafood stock
(you can use pasta water as well) 100 ml
Garlic 6 gr
Olive oil 40 ml
Lemon (zest) 3 gr
Salt, black pepper To taste
➡️ Method of Cooking:
✅ Cooking the Pasta
Heat a pot of water on the stove with a ratio of at least 1:6 pasta to the water. When the water is boiling add a nice amount of salt and add the pasta. Cook without the lid and cook the pasta a minute less than the manufacturer’s suggestion.
When cooked, strain the pasta, and rinse it under room temperature water. Then add the pasta to the already waiting sauce.
✅ Making the Sauce & Serving
Fillet the salmon and cut it into medium size pieces (refer to the video for the perfect size). Chop the parsley and cut the tomatoes in half and chop the garlic. Mix the tomatoes with the garlic and let them sit for a couple of minutes. Bring your seafood stock to room temperature or you can even worm it up a bit.
Put a pan on the stove 7/9 and add olive oil. When the oil is hot, add the tomatoes and the garlic. Season with salt, black pepper, and let them roast until the tomatoes start releasing their juices and getting nice colour. Then add the salmon pieces and roast them in the pan.
???? Note: Make sure that the salmon is touching the surface of the pan otherwise, it would not get a nice colour.
Do not try to toss the salmon with the tomatoes when you do not have the pasta in the pan. It will break the salmon pieces and it would not be nice in the presentation. Use a fork or a spoon to turn the salmon.
After flipping the salmon and roasting it on the other side, add the white wine and let it evaporate. Then add the seafood stock and let it reduce 1/3. When reduced, add the pasta and season with salt and black pepper. Now you can toss the pasta and add the chopped parsley. After plating, add some fresh olive oil and lemon zest.
✅ Enjoy.
???? Note: Better the sauce will wait for the pasta then the pasta will wait for the sauce. This way you will have a perfect texture and as much closer to al dante.
➡️ Timeline:
0:00 Introduction
0:14 Ingredients
0:19 Working on the Salmon
2:51 Everything else
3:24 Cooking the Pasta
4:09 Building the Pan
6:04 Plating & Serving
#ThinkOFood #thinkofood #Salmon #pasta #salmonpasta #pastatomatoandsalmon #cherytomatoes #drypasta #AndreyKravchenko
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Salmon and Tomato Pasta
This sumptuous dish combines our shapely farfalle pasta with sun-ripened tomatoes and succulent salmon for a beautiful easy to make meal.
300g Napolina Farfalle pasta
15ml Napolina Olive Oil
1 onion, fined diced
2 garlic cloves finely diced
3 salmon fillets (approx 100g per fillet)
350g jar Napolina Tomato & Basil Pasta Sauce
Handful of fresh basil
30g grated Parmesan cheese
Salt
Black pepper
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This Salmon Pasta couldn’t easier to make! Served with a Creamy Dill Sauce, quick date night dinners have never been so delicious! Chris x
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How To Make A Delicious Creamy Pasta | Cajun Shrimp and Salmon Pasta Recipe #onestopchop
Cajun Salmon and Shrimp Pasta. Who said I can't call this Cajun?!
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Ingredients
1 lb large shrimp, peeled and devein
1 lb salmon, cubed
Mafaldine Pasta
1 cup fresh spinach
1 cup freshly shredded Parmesan cheese
1/4 cup fresh chopped parsley
2 cups heavy cream
2 Tbsp unsalted butter
4 Tbsp avocado oil, divided
Lemon pepper seasoning
Old bay
Smoked paprika
Salt Free Cajun seasoning
2 tsp Garlic paste
1 tsp tomato paste
1 tsp Italian herb paste
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The Ultimate Tomato Salmon Pasta Recipe | Ready In 20 Minutes!
This recipe and 99 others are available in my new book 'It's all about dinner'. Pre Order Your Copy:
I'm really excited about this new book because it brings all of the reader's favourites together with some new recipes in one place, it's like the Kitchen Sanctuary greatest hits album
A quick and easy weeknight meal that always goes down a treat!
This is my way of making 3 salmon fillets stretch to feed four people (you could even use two if you throw some extra vegetables in there).
It's all ready and on the table in 20 minutes.
Free printable recipe is available on our site:
Servings4
Ingredients:
400 g (14oz) rigatoni or your favourite pasta shape
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
1/4 tsp salt
1/4 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)
1/2 tsp dried thyme
1 tsp sugar
3 tbsp double (heavy) cream
To serve:
Grated parmesan cheese
black pepper
Fresh basil
Instructions:
1. Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.
2. Meanwhile, heat the oil in a large frying pan over a medium-high heat.
3. Season the salmon fillets with the salt and pepper. Place in the pan skin-side-up.
4. Fry the salmon for 3 minutes, until golden, then turn the salmon over and move it to one side of the pan.
5. Add the onions to the space left in the pan. Cook on a medium heat for 3-4 minutes, stirring occasionally, until softened.
6. Stir in the minced garlic and cook for a further 30 seconds.
7. Add in the passata, tomato puree, dried thyme, and sugar. Stir together and allow to simmer for 2-3 minutes.
8. 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.
9. Add the cooked pasta to the pan along with a good splash (about ¼ cup) of the pasta cooking water.
10. Stir the pasta into 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).
11. Divide the pasta between bowls and top with a little grated parmesan, black pepper and a sprinkling of fresh basil leaves.
#cookingshow #recipe #pasta salmon pasta