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Creamy Tomato Salmon Pasta

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Ingredients

Adjust Servings:
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

Cuisine:
  • 30 mins
  • Serves 2
  • Easy

Ingredients

Directions

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Creamy Tomato Salmon Pasta

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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.

Stephanie

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