This simple Salmon Pasta is lifted with some simple yet fresh ingredients, basil, tomatoes and shallots from my garden.
Quick and Fresh Tomato and Salmon Pasta.
I am still rocking some relatively light meals that are a little light on the meat front after eating bucket loads of the stuff in the last couple of weeks.
This glorious pasta recipe is just part of that, it is delicious, light, fresh!
We have spent the last few days without any electricity. Scheduled powers outages in our village from 8am till 4pm.
Fortunately, this allowed us to really get in the garden do a load of chores.
We have also been out shopping far more than usual. Primarily with the aim of not getting round to those chores I just mentioned.
On our journeys, we happened upon some awesome salmon fillet and just had to buy it.
This recipe is a bit of a twist on a dish that I tend to make with canned salmon. But it really does sing when made with fresh salmon.
Both of which are a twist on this smoked mackerel pasta recipe.
Flexible Summer Recipes.
I really love this time of year, most of the remaining ingredients for this great salmon pasta recipe are all courtesy of months of hard work.
Our tomatoes, herbs, and onions are all looking pretty spot on this year.
The herb success is more than a little unusual. We have been doing this for 7 years and always fail at growing herbs.
This tomato salmon pasta recipe though is a perfect dish for all year round cooking.
Particularly as we are removing the seeds and pulp of the tomato, which is always the part with the least flavour.
How To Cook Salmon.
Salmon is such a popular fish for all of the right reasons.
It is oily and rich, stands up to big flavours and is simple and quick to cook.
As far as I am concerned though it is often overcooked. Salmon like most fish is best served so that the flesh inside is just opaque.
Overcooked salmon almost has the texture of cotton wool. Cooking a salmon fillet should take minutes.
If you want more hints on cooking this delicious fish I have plenty of recipes for you.
- Easy Thai Salmon Curry: This fish curry contains lots of helpful tips for cooking salmon in a sauce.
- Herb Crusted Baked Salmon With Peas and Rocket: This baked salmon is an ideal recipe to give hints and tips for those that like their salmon cooked a little more without it drying out.
- Quick Korean Salmon: As far as I am concerned this recipe is the perfect way to cook salmon. You can change the flavours up but this quick and simple cooking technique results in the best salmon for me.
- 300 g Skinless Salmon Fillets
- 15 g Bread Crumbs
- 5 Tbsp Olive Oil
- 1 Tbsp Lemon Juice
- 1 Shallot
- 2 Tbsp Fresh Parsley
- 2 Spring Onions
- 125 g Plum Tomatoes
- 150 g Flat Pasta
- Salt to taste
- Black Pepper to taste
- 20 Fresh Basil Leaves
- Finely dice the shallot and chop the parsley.
- Cut the salmon fillets into 3-5mm wide ribbons perpendicular to the long side of the fish.
- Marinade the salmon with the shallot, parsley, 1 tbsp of olive oil and 1 Tbsp of lemon juice.
- Cut the spring into 5cm lengths and then shred as finely as you can.
- Cut the tomatoes into wedges and then cut the flesh into a 3-4mm dice.
- Cook your pasta as per instructions.
- You will need to do a little calculation here as cooking the salmon will take around 3-4 mins and you do not want nasty dry salmon.
- Add the remaining 2 tablespoons of olive oil to a pan over a medium high heat and toast off the bread crumbs, when golden set aside on a piece of kitchen towel.
- 3 mins before the pasta is ready to come out of the water add in 2 tablespoons of olive oil to a pan over a medium high heat.
- Saute the salmon and shallot mix adding salt and pepper to taste.
- Two mins later add in the tomatoes and the salad onions and continue to saute for a further 2 mins.
- Drain the pasta and add it into the pan with the salmon and stir to combine.
- Test for seasoning adding more salt and black pepper as required and even an extra little squeeze of lemon juice if you like.
- Finally, sprinkle over the breadcrumbs and the torn basil leaves.
I use Malfadine pasta for this recipe, but fettucini or tagliatelle would work perfectly as a substitute.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 794 Total Fat: 54g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 42g Cholesterol: 95mg Sodium: 451mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 4g Sugar: 5g Sugar Alcohols: 0g Protein: 40g