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Creamy Tomato Salmon Pasta

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Ingredients

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	300 g fresh tagliatelle
	300 g sliced salmon without skin
	35 g chopped shallot
	2 cloves chopped garlic
	2 Tbsp tomato paste
	200 g cherry tomatoes
	125 ml white wine
	125 ml vegetables stock
	200 ml heavy cream
	2 Tbsp chopped parsley
	1 Tbsp chopped dill
	salt
	pepper
	2 Tbsp olive oil

Creamy Tomato Salmon Pasta

Name: Creamy Tomato Salmon Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 Servings
Ingredients: tagliatelle: 300 g fresh; salmon: 300 g sliced; shallot: 35 g chopped; garlic: 2 cloves chopped; tomato paste: 2 Tbsp; tomatoes: 200 g cherry; white wine: 125 ml; vegetables stock: 125 ml; heavy cream: 200 ml; parsley: 2 Tbsp chopped; dill: 1 Tbsp chopped; salt; pepper; olive oil: 2 Tbsp

Cuisine:

Italy

30 mins
Serves 2
Easy

Ingredients

300 g fresh tagliatelle
300 g sliced salmon
without skin
35 g chopped shallot
2 cloves chopped garlic
2 Tbsp tomato paste
200 g cherry tomatoes
125 ml white wine
125 ml vegetables stock
200 ml heavy cream
2 Tbsp chopped parsley
1 Tbsp chopped dill
salt
pepper
2 Tbsp olive oil

Directions

Creamy Tomato Salmon Pasta

is a great seafood dish idea for a busy weeknight meal (only 30 minutes to make). This really and truly is one of my favorite dishes of all time, I grew up eating lots of seafood, I mean I grew up in archipelago country, so what do you expect? Yes, I am a seafood lover and especially salmon, which is considered to be healthy due to the fish’s high protein, high omega-3 fatty acids and high vitamin D. It is one of the regulars on my dinner menu at home and tastes absolutely divine, like it came from a restaurant.

This recipe is incredibly simple and if you’re a salmon fan, who love healthy and delicious things, you can try my other salmon recipe: Honey Mustard Glazed Salmon !

Note:

I used tagliatelle for this creamy tomato salmon recipe, but feel free to sub with any pasta you like.
You can skip the white wine and adjust more vegetable stock.

If you make this or any of my recipes, I’d love to see them! Just take a photo and tag me @lovethatbite on Instagram

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Steps

1 Done	Chop the garlic, shallot, dill and parlsey; set aside. Cut the cherry tomatoes in half and slice the salmon; set aside Cook the tagliatelle according to the packet instructions, then drain. Toss the pasta with a little of the olive oil to loosen; set aside.
2 Done	Heat a large pan over a medium heat and add a nice lug of olive oil. Add the chopped shallot, garlic, and fry on a medium heat for about one minute, stirring occasionally. Add the sliced salmon and turn the heat up to high. Cook until the salmon not longer pink.
3 Done	Add tomato paste and stir well for about one minute (you may break the salmon but it's not a problem). Add the tomatoes, white wine, vegetable stock and let it reduce by half. Give everything a gentle stir and when it starts to bubble, turn the heat down to medium - allowing the salmon to cook in the simmering sauce.
4 Done	Pour the heavy cream and let everything sit on a low heat for a couple minutes, so the flavors get incorporated into the cream. Season with salt and pepper.
5 Done	Add the cooked tagliatelle into the pan and stir until the pasta soaked into the sauce. Serve immediately with a sprinkle of chopped dill and parsley.