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How To make Salmon and Tomato Pasta
418 g Canned pink Alaska salmon
175 g Pasta shapes of your choice
396 g Canned tomatoes, chopped
1 tb Freshly chopped basil
Freshly ground black pepper - to taste 100 g Fresh Parmesan cheese
- grated -OR- Cheddar cheese, grated
Preheat oven to 190 C, 375 F, Gas mark 5. Drain the can of salmon, reserving the juice. Flake the fish. Set aside. Cook the pasta for 5 minutes in salted water, drain and put into 4 individual or 1 large oven proof serving dish. Mix the salmon juice with the chopped tomato, basil and black pepper Flake the salmon onto the pasta and spread the chopped tomato mixture over the top. Sprinkle the cheese over the top and cover with lids or aluminum foil. Bake for 15 minutes, remove the lid and bake for a further l0 minutes. Serve hot with salad. Serves 4. Approx. 325 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias
How To make Salmon and Tomato Pasta's Videos
Salmon and Tomato Pasta
This sumptuous dish combines our shapely farfalle pasta with sun-ripened tomatoes and succulent salmon for a beautiful easy to make meal.
300g Napolina Farfalle pasta
15ml Napolina Olive Oil
1 onion, fined diced
2 garlic cloves finely diced
3 salmon fillets (approx 100g per fillet)
350g jar Napolina Tomato & Basil Pasta Sauce
Handful of fresh basil
30g grated Parmesan cheese
Salt
Black pepper
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Spicy Tomato & Salmon Pasta recipe
Spicy Tomato & Salmon Pasta
(Serves 4)
6 Tablespoons Extra Virgin Olive Oil
2 Garlic cloves, peeled and finely sliced
2 medium-hot red chillies, de-seeded and finely sliced
2 x 400g tins of chopped tomatoes
3 tablespoons freshly chopped flat leaf parsley
400g Salmon fillet, cut into 1cm cubes
500g Rigatoni (or any pasta you wish)
Salt to taste
Heat the oil in a large frying pan or wok over a medium heat and stir-fry the garlic and chillies with a wooden spoon for about 1 minute until sizzling.
Add the tomatoes and parsley, stir well and simmer gently, uncovered, for 10 minutes, stirring every couples of minutes.
Carefully stir in the salmon and season with salt. Remove from the heat and set to one side.
Meanwhile, cook the pasta in a large pan of boiling, salted water until al dente. Drain well and tip it back into the same pan.
Place the pan over a low heat, pour in the sauce and stir for 30 seconds to allow the flavours to combine properly. Serve immediately.
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This delicious Roasted Salmon and Cherry Tomato Pasta Puttanesca is NEW on the blog!
Salmon and Tomato Pasta
This sumptuous dish combines our shapely farfalle pasta with sun-ripened tomatoes and succulent salmon for a beautiful easy to make meal.
300g Napolina Farfalle pasta
15ml Napolina Olive Oil
1 onion, fined diced
2 garlic cloves finely diced
3 salmon fillets (approx 100g per fillet)
350g jar Napolina Tomato & Basil Pasta Sauce
Handful of fresh basil
30g grated Parmesan cheese
Salt
Black pepper
See more delicious recipes at
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My Creamy Tomato Salmon Pasta is a super speedy, lighter meal that’s packed with flavour and gives me the good feeling of getting more delicious fish and more veggies into the kids.
Free printable recipe is available on our site:
Ingredients:
Salmon and Sauce:
• 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
• ¼ tsp salt
• ¼ tsp black pepper
• 1 onion - peeled and finely chopped
• 2 garlic cloves - peeled and minced
• 500g passata
• 1 tbsp. tomato puree/paste - check for gluten free if required
• ½ tsp dried thyme
• 1 tsp sugar
• 3 tbsp double/heavy cream
Spaghetti:
• 300 g dried spaghetti or fresh pasta - gluten free if required
• 1 large courgette/zucchini
To serve:
• Grated parmesan or mature cheddar cheese
• Fresh basil - roughly chopped
• Black pepper
Process:
• Put the pasta one first – place a large pan of water on to boil.
• Once the water comes to the boil, add the pasta, and simmer for 12-13 minutes until cooked.
• Heat the oil in a large frying pan over a medium-high heat.
• Season the salmon pieces with ¼ tsp each of salt and pepper and place in the pan, skin-side-up.
• Fry for 3 minutes, until golden, then turn the salmon over.
• Move the salmon to one side of the pan and add in the onions.
• Cook the onions, stirring occasionally for 3-4 minutes, until softened.
• Stir in the minced garlic and cook for a further 30 seconds.
• Add the passata, tomato puree, thyme and sugar. Stir together and allow to simmer for 2-3 minutes.
• By now your pasta should be nearly ready. Add the spiralized courgette (zucchini) to the pan with the pasta for the last 30 seconds of cooking, then drain the pasta, reserving a cup of the cooking water.
• Turn the salmon over in the frying pan and remove the skin using a set of tongs and discard.
• Now break up the salmon in the pan using the back of a fork.
• Stir in the 3 tbsp cream, then add the cooked spaghetti and spiralized courgette to the pan along with a splash of the cooking water.
• Use a set of tongs to toss the spaghetti in the sauce, distributing the pieces of salmon amongst the pasta.
• Add more pasta cooking water if you want to loosen up the sauce a little further (optional).
• Divide the pasta between bowls and top with a little grated parmesan, black pepper and a sprinkling of fresh basil leaves.
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