Marry Me Salmon Pasta (HC)
Ingredients
- 60g wholewheat pasta
- 1 heaped tsp olive oil
- 1 salmon fillet (about 110g)
- ½ red pepper, thinly sliced
- ½ red onion, thinly sliced
- 75g mushrooms, sliced
- ½ tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp paprika powder or ½ tsp crushed red pepper flakes (optional)
- Pinch of ground black pepper
- 150ml vegetable stock (low sodium)
- 3 sun-dried tomatoes, chopped
- 1 tbsp tomato puree
- 1 tbsp crème fraiche (or greek yoghurt)
- 1 tbsp parmesan cheese, grated
- 40g spinach
- 1 tbsp fresh basil leaves (optional)
Instructions
Cook the pasta according to the packet instructions. Before draining, reserve a small splash of the pasta water.
Meanwhile, heat the olive oil in a large non-stick frying pan over a medium heat.
Add the salmon fillet and cook for 4–5 minutes on each side, or until cooked through. Remove from the pan and set aside.
In the same pan, add the red pepper, red onion and mushrooms. Cook for 5–6 minutes, stirring occasionally, until softened.
Add the garlic powder, oregano, basil, paprika (or chilli flakes, if using) and black pepper. Stir and cook for 1 minute to release the flavours.
Add the vegetable stock, sun-dried tomatoes and tomato purée. Stir well and bring to a gentle simmer. Cook for 4–5 minutes, allowing the sauce to reduce slightly.
Stir in the crème fraîche (or Greek yoghurt) and parmesan cheese until the sauce is smooth and creamy.
Add spinach and stir until just wilted.
Flake he cooked salmon into large chunks, discarding the skin if using skin-on fillets.
Add the cooked pasta to the pan and toss until evenly coated in the sauce. Gently fold through the flaked salmon. If needed, add a splash of the reserved pasta water to loosen the sauce.
Taste and adjust the seasoning if needed.
Garnish with the fresh basil, if using, and serve immediately.
Note - Best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the hob, adding a splash of water or stock to loosen the sauce. The salmon can be enjoyed cold or gently warmed through. Avoid overheating to prevent the sauce from splitting.