Salmon Pasta
Salmon pasta is a simple, full-flavoured dish that brings together pasta - often tagliatelle, spaghetti or penne - and salmon, usually smoked or as fresh fillets. It is generally finished with a creamy sauce built on cream, lemon, dill or chives, and sometimes lifted with garlic or shallots.
- 1 salmon fillet
- crème fraîche
- spinach to be cooked beforehand
- cherry tomatoes, halved
- paprika
- Parmesan
- 1 clove garlic, minced
- butter
- 1 glass pasta cooking water
Cook the pasta (hold back a glass or two of the cooking water). Then set the pasta aside.
Dust both sides of the salmon with paprika.
In a pan with a little olive oil, cook the salmon for 4 minutes on each side over medium heat. Then set aside.
In the same pan, over medium heat, add the minced garlic clove and a knob of butter.
Add the cherry tomatoes along with a little tomato paste.
Pour in the pasta water and stir.
Add a spoonful of crème fraîche and some Parmesan.
Add the spinach you cooked earlier.
Let the sauce thicken.
Slide the salmon into the sauce to warm it back through.
Plate the salmon.
Now add the pasta to the sauce. Toss to coat.
Plate up and serve.
Mots-clés pasta, salmon, tomatoes