Fresh Tomato and Salmon Pasta Recipe

This Quick and Easy Tomato and Salmon Pasta is loaded with great simple ingredients and represents a super quick way of feeding the family in a rush!

Course Main Course

Cuisine European

Keyword fresh salmon pasta, salmon and tomato pasta, salmon pasta without cream, tomato basil salmon pasta

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 909kcal

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.