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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
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23 Comments
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I try to only have pasta once a week but fish twice so this is ideal can't wait to try it on my vegetarian partner and my son who loves pasta..
Nicky darling, your recipes and videos are great, I’ve made 7 or 8 now! Have you thought about adding the “thanks” button? I would use it
Just recite recipes to me. I'd be happy
can you freeze this recipe thanks
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Hi Nicky
Excellent Salmon pasta 👍
I love Salmon and Pasta 👍
Excellent recipe 👍
😋😋😋
🤤🤤🤤
👌👌👌
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Hmmm, me seems to remember the same recipe but with spaghetti and courgette.
"Discard the skin" is another way of saying "Feed skin to the cat".
Lovely dish thank you for sharing one question what kind garlic do used please.
no no no skin side down… nooooooooooooooo
Defintely going to buy your book. Nicki – I was with you at 10k subscribers and started cooking along to your recipes. You got me to fall in love with cooking.
Thank you! This is the third recipe of yours I've tried in a week and I'm amazed–and so were my guests 😜. I've never really been able to find simple and delicious cooking but now I have and I'm blown away because I've always struggled to cook. Your videos are also straight to the point, so really easy to follow! Keep up the great work! 💗
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Yummy
Sea trout or mackerel will also be nice with that combo.
Can I use tuna instead of salmon?
Hi Kitchen Sanctuary
How are you doing today🌹🌹?
I know you the best
This could be done with canned tuna also?
I made this one today, but substituted the fish for chicken. Very nice!
Wonderful recipe
The salmon fillets I can buy look for all the world like the poor fish have been starved to death. First time I shopped for them I wondered if goldfish had been put on the fishmonger's tray. I'll have to keep searching I think.
The combination of salmon and tomato looks really good! I would like to make it next weekend!