Zestly Atlantic Salmon Pasta Recipes

SALMON PASTA WITH SPICY TOMATO SAUCE

Steps:

• Cook pasta in boiling water according to the package directions. Drain, reserving pasta water. Toss pasta with 1 teaspoon olive oil. Keep it warm.
• Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onions. Cook and stir until softened. Add red pepper flakes, oregano, and salmon. Break up the salmon with a spatula as it cooks. Stir in dill, chopped tomatoes, and wine; bring to a boil. Turn heat to low. Simmer for 10 minutes; season with salt and pepper. Add some reserved pasta water if the sauce gets dry.
• Mound the pasta on plates. Make a well in the center of each mound and ladle in the tomato-salmon sauce. Garnish with parsley and Parmesan cheese. Serve warm.

CREAMY TOMATO SALMON PASTA

Steps:

• Put the pasta on first - place a large pan of water on to boil.
• When the water comes to the boil, add the pasta and simmer for 12-13 minutes, until cooked.
• Meanwhile, heat the 2 tbsp of oil in a large frying pan over a medium-high heat.
• Season the salmon fillets with the 1/4 tsp each of salt and pepper. Place in the pan skin-side-up.
• Fry the salmon for 3 minutes, until golden, then turn the salmon over and move it to one side of the pan.
• Add the onions to the space left in the pan. Cook on a medium heat for 3-4 minutes, stirring occasionally, until softened.
• Stir in the minced garlic and cook for a further 30 seconds.
• Add in the passata, the 1 tbsp of tomato puree, 1/2 tsp dried thyme, and the 1 tsp of sugar. Stir together and allow to simmer for 2-3 minutes.
• By now the 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 in a colander, reserving a cup of the cooking water.
• 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.
• Add the cooked spaghetti and spiralized courgette to the pan along with a good splash (about 1/4 cup) of the pasta cooking water.
• Use a set of tongs to toss the spaghetti in 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).
• Divide the pasta between bowls and top with a little grated parmesan, black pepper and a sprinkling of fresh basil leaves.

ZESTLY ATLANTIC SALMON PASTA

Steps:

• 1. Combine sour cream, lemon peel and dill weed. Mix well and set asie. 2. Cook pasta according to package directions until al dente then drain. 3. Heat olive oil in a large skillet and add salmon. 4. Cook and stir over med high heat until salmon's color lightens 5. Remove from skillet. Add leeks and cook for 1 minute. 6. Add bell pepper and eas to skillet and cook for 3 mins longer, constantly stirring. 7. Reduce heat to med low and add cooked and drained pasta, salmon and sour cream/lemon mix. 8. Stir gently to coat and heat through.

CREAMY SALMON PASTA

Steps:

• You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
• While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
• Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
• Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.