Marry Me Salmon Pasta (HC)
Ingredients
1 ½ tsp olive oil
2 salmon fillets (about 110g each), cut into bite-sized chunks
1 red pepper, thinly sliced
½ red onion, thinly sliced
8 mushrooms, sliced
1 garlic clove, minced
1 tsp dried oregano
1 tsp dried basil
½ tsp crushed red pepper flakes (optional) or 1 tsp paprika powder
Pinch of ground black pepper
300ml vegetable stock (low sodium)
120g pasta (penne or your choice)
4-6 sun-dried tomatoes, chopped
2 tbsp tomato puree
2 tbsp crème fraiche
2 tbsp Parmesan cheese, grated
Fresh basil leaves (for garnish / optional)
Instructions
Heat 1 tsp of the olive oil in a large high-sided non-stick over medium heat. Cook the salmon for about 2-3 minutes, turning gently to avoid breaking them up. They should be lightly browned but not cooked through. Remove from the pan and set aside.
Heat ½ tsp of oil in the same pan and add the red pepper, red onion and mushrooms into the pan. Cook for 6-7 minutes until softened.
Add the garlic, herbs, spices and black pepper, and cook for a further 2-3 minutes to release the aromatics.
Add the stock, pasta, sun-dried tomatoes, tomato puree. Stir well and bring to a boil. Reduce to a simmer, cover with a lid, and cook for 20–25 minutes, stirring occasionally, until the pasta is tender.
Once the pasta is nearly cooked, gently fold in the salmon chunks. Cover and simmer for a further 5–7 minutes, or until the salmon is just cooked through.
Stir in the crème fraiche and Parmesan cheese. Taste and adjust the seasoning if needed.
Garnish with fresh basil and serve.
Recipe Adjustments -
Want to make the recipe vegetarian?
Remove salmon and add any vegetarian alternative using the food swap list.