Creamy salmon Tuscan pasta
An easy weeknight meal for the whole family
Servings: 2
Ingredients
- 500 g penne pasta
- 280 g skinless salmon fillets
- 1 tbsp sweet paprika
- 1/2 tbsp garlic powder
- 50 g butter
- 4 shallots finely sliced
- 2 garlic cloves crushed
- 200 g cherry tomatoes halved
- 1/2 cup white wine
- 1 cup heavy cream
- 50 g parmesan
- 30 g parsley finely chopped
- 30 g dill finely chopped
- 1/2 lemon
- sea salt
- pepper
Instructions
- Bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 - 2 minutes before the suggested cooking time. Reserve up to 1/2 cup of pasta water.
- Season the salmon fillets with sweet paprika, garlic powder and a pinch of salt of pepper on all sides.
- In a stainless steel frypan on a medium - high heat, bring the olive oil to heat. Place the salmon into the frypan and cook for 4 minutes on each side for medium rare. If you prefer your salmon a little more cooked, reduce the heat and cook for an additional 2 minutes on each side. Remove the salmon from the pan and set to the side.
- On a medium heat, add the butter to the pan and cook until bubbling and melted. Add the shallots and garlic to the pan and cook for a further 4 minutes or until fragrant and translucent, stirring occasionally. Add the tomatoes to the pan and cook for an additional 2 minutes or until the tomatoes are soft. Deglaze the pan with the wine and cook until 80% of the liquid has evaporated. Add the cream to the pan and cook until bubbling, stirring occasionally.
- Break the salmon apart with your hands and stir through the sauce. On a low heat, stir the pasta through the sauce while slowly incorporating the pasta water and parmesean until you have a silky and glossy texture. Stir through the herbs with a big squeeze of lemon.
- Serve immediately with an extra sprinkling of cheese on top.
