A quick and easy weeknight meal that the whole family will love! Salmon pasta in a creamy tomato sauce is a simple method to prepare a fillet in a non-standard way and serve a delicious dinner in 20 minutes.
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Don’t your kids like fish? This recipe is a fantastic way to get the family to eat fish because the dish is a real delicacy. Perfect in taste and also a great base, you can add additional ingredients such as hot sauce, mushrooms, prawns and peppers to create your own unique recipe.
What do we need to make salmon pasta?
- Salmon – Use salmon with or without the skin (the skin is easy to remove during cooking).
- Pasta – Use your favorite pasta shape.
- Pasata is a medium thick sauce made from 100% tomatoes. If you can’t buy it, you can substitute an equal amount of finely chopped or crushed tinned tomatoes – you’ll just need to simmer the sauce a few minutes longer. Passata sauce is also the same as tomato purée, it can be with the addition of onions, garlic, basil, salt and pepper, or in its pure form.
- Tomato paste.
PRO TIP: Be sure to leave a glass of water when draining the pasta. Pasta water can be added to the finished dish to dilute the sauce to your liking.
To prepare the dish, you need to fry the fish (until golden brown), onions, and garlic. Add passata sauce, tomato paste, spices, and cream. Boil the sauce for a few minutes, combining it with the fish and add the pasta. And your dinner is ready – a detailed recipe with a photo is given below.
This dish goes perfectly with a Greek salad, but if you don’t have the inspiration to cook it, then a simple crisp leaf salad will also complement the dinner well.
How to cook pasta with salmon
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Pasta with salmon
A delicious dinner in 20 minutes. Salmon rigatoni in creamy tomato sauce is a quick and easy weeknight meal that will make a delicious meal for the whole family.
- Rigatoni – 400 gr., or pasta of your favorite shape
- Olive oil – 2 tbsp. l.
- Salmon (without bones) – 3 pieces (about 400 gr.)
- Salt – ¼ tsp.
- Black pepper – ¼ tsp.
- Onion – 1 pc.
- Garlic – 2 cloves
- Pasata sauce – 500 gr.
- Tomato paste – 1 tbsp. l.
- Thyme (dried) – ½ tsp.
- Sugar – 1 tsp.
- Cream (fat) – 3 tbsp. l.
- Parmesan cheese – to taste (grated)
- Black pepper – to taste
- Fresh basil – a few leaves
Boil the pasta according to package directions, then drain, reserving 1 cup (0.24 l) of the pasta cooking water.
Meanwhile, heat the oil in a large skillet over medium-high heat.
Season the salmon fillet with salt and pepper. Place in the pan, skin side up. It does not matter if there is a skin, as it is easy to remove during cooking.
Fry the fish for 3 minutes until golden, then turn it over and move it to the side of the pan.
Add the onions to the remaining space in the pan. Cook over medium heat for 3–4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 30 seconds.
Add passata, tomato purée, dried thyme and sugar.
Stir and let it boil for 2–3 minutes.
Turn the salmon over, skin side up. Remove the skin and discard.
Break the salmon into large pieces with the back of a fork.
Add the cream to the sauce.
Add the cooked pasta to the pot, along with about ¼ cup of the water left over from cooking the pasta.
Toss the pasta in the sauce, dividing the salmon pieces between the pasta.
Add more water if you want an even thinner sauce (optional).
Cook for another 1–2 minutes.
Divide the pasta between bowls and top with a little grated Parmesan, black pepper and a sprinkling of fresh basil leaves.
Your dinner is ready! Bon appétit!
- Replace rigatoni with your favorite pasta shapes.
- Add a handful of grated Parmesan or cheddar to the pasta.
- Swap the salmon for trout or king prawns.
- Add additional vegetables such as mushrooms, peppers, or peas when you add the garlic.
- You can add a pinch of chili flakes for spiciness.
Serving Size4 servings
Amount Per Serving Calories 596Total Fat 19gSaturated Fat 5gCholesterol 70mgSodium 240mgCarbohydrates 74gFiber 6gSugar 12gProtein 33g