Tomato and fresh salmon pasta with golden breadcrumbs is a delicious, quick and easy pasta dish that manages to be both light and filling.
This recipe takes around 10 minutes to prepare and right around 12-15 minutes to cook, making it a perfect midweek dinner.
Quick Fresh Fish Pasta with Tomatoes
Most fish pasta recipes tend to be made with tinned fish, like my tuna and tomato pasta and left-field sardine pasta bolognese recipes or seafood like the classic spaghetti alle vongole or my dramatic squid ink pasta with prawns.
But I definitely have a foodie crush on cooking pasta recipes with fresh fish!
This summery tomato and salmon pasta joins a glorious cod pesto pasta and a fantastic salmon and pea pasta.
It is gloriously simple and quick to cook; 10 minutes should give you more than enough time to prepare the ingredients.
Cooking will add another 12-15 minutes, making this dish an ideal meal to rustle up after work!
Frequently Asked Questions
What sort of pasta should I use?
I've used some lovely mafaldine in the images here, but I've made this with lots of different types of long, broad pasta.
Everything from pappardelle to tagliatelle works well. You can use shorter pasta, but I would avoid tubes because there is not a lot of sauce to fill them up.
What sort of salmon should I use?
I'd use something from the tail end of the fillet because it will likely be a little cheaper, and it will taste just as good!
Can I use a different type of fish?
Yes, I've made this recipe with both river and sea trout; it also works really well with mackerel fillet.
Can I make this in advance?
Fish is not a great candidate for cooling and reheating because it overcooks very quickly. As a result, this recipe is one that is better cooked and eaten immediately.
Serving Suggestions
Like most pasta recipes, I like to keep the sides for this simple salmon and tomato pasta pretty stripped back.
By that I mean bread, and that is about it.
I personally prefer some toasted focaccia, although garlic bread or cheesy garlic bread works well too.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 20cm or 8" saucepan.
- 30cm or 12" frying pan.
- Colander.
- Chopping board.
- Kitchen knife.
- Mixing bowl
- Stirring and serving spoons.
- A combination of weighing scales, measuring cups and spoons.
Fresh Tomato and Salmon Pasta Recipe
Ingredients
- 300 g Skinless Salmon Fillets 10oz
- 15 g Coarse Dried Breadcrumbs 3 tablespoon
- 5 tablespoon Olive Oil
- 1 tablespoon Lemon Juice
- 1 Small-Medium Echalion or Banana Shallot 35g
- 5 g Fresh Parsley ¼ cup
- 2 Spring Onions
- 1 Medium Tomatoes 125g
- 175 g Dried Pasta 6oz
- Salt (to taste)
- Black Pepper (to taste)
- 1 tablespoon Lemon Juice (plus extra to taste)
- 20 Fresh Basil Leaves
Instructions
- Peel the shallot and dice it as finely as you can
- Cut the salmon fillets into 5-6mm (¼") thick strips across the fillet.
- Finely chop the parsley.
- Marinate the salmon with the shallot, parsley, 1 tablespoon of the olive oil and the lemon juice.
- Cut the spring into 5cm (2") lengths and then shred it as finely as you can.
- Cut the tomatoes into wedges, remove and discard the seeds, and then cut the flesh into a 3-5mm (⅛-¼") dice.
- Add 2 tablespoons of olive oil to a 30cm or 12" frying pan over a medium-high heat and toast off the bread crumbs, when golden, set aside on a piece of kitchen paper.
- Bring a 20cm or 8" saucepan of generously salted water to a boil (I use 1½ teaspoon in a pan this size) and cook the pasta until al dente.
- 3-4 mins before the pasta is ready, return the frying pan to the heat and add the final 2 tablespoons of olive oil. When it is hot, saute the salmon and shallot mix, adding a generous pinch of salt and black pepper.
- Two minutes later, add in the tomatoes and the spring onions and continue to saute for a further minute or two.
- By now, the pasta should be ready. Drain it and add it to the pan with the salmon and stir to combine. Stir in 2-3 tablespoons of the pasta water to form a silky emulsion, have a taste and add a little extra lemon juice if you like.
- Finally, serve with torn basil leaves and the golden breadcrumbs.
Ghislaine
Tuesday 26th of May 2020
Hi Brian, Just tried your recipe in Belgium and loved it. Thanks for sharing on your lovely website.
Brian Jones
Monday 1st of June 2020
Thank you Ghislaine.
Patty
Friday 8th of February 2019
Oh wow! Delish alert! Your salmon pasta looks fantastic, I love that you used mafaldine, one of my favorite pasta! The picture is awesome!
Caroline
Friday 8th of February 2019
That looks such a fresh and flavorful way to dress up pasta. I can imagine it's wonderful with homegrown veggies and herbs too. Yum!
Michelle Barsness
Friday 8th of February 2019
I love everything about this dish. There is something very satisfying about having salmon, fresh vegetables and past. Absolute perfection!
Katrin
Friday 8th of February 2019
This was delicious! The first time my kids ate salmon and loved it. Thank you so much.