Pasta with salmon

Name: Pasta with salmon - Gentiana K.
Ingredients: 1/2 package of pasta (I used fettuccine) 2 slices of salmon 4 cloves of garlic olive oil 1 large tomato salt; pepper fresh basil

Pasta/Pizza - Pasta with salmon by Gentiana K. - Recipia

I have made this grilled salmon and tomato pasta several times, especially when I don't feel like spending too much time in the kitchen but still want something good and fresh. It works well when you have some salmon and a bit of fresh basil on hand. I appreciate that it takes about as long as it takes to boil the pasta, and the taste is balanced, without heavy sauces or complicated ingredients. Quick Info Total time: about 30 minutes Prep time: 10 minutes Cooking time: 15-20 minutes Servings: 2-3 Difficulty: easy Recipe type: pasta for lunch or dinner Ingredients 1/2 package of pasta (I usually use fettuccine, but others work too) 2 slices of salmon (fillet) 4 cloves of garlic Olive oil 1 large tomato (or a few cherry tomatoes, if you have them) Salt and pepper Fresh basil Grated parmesan, for serving Preparation method 1. Boil the pasta in salted water with a bit of olive oil, as instructed on the package. Do not rinse them after draining. 2. Meanwhile, season the salmon fillets and put them on the grill (or grill pan). Leave them for a few minutes on each side until they get some color. Remove them to a plate and cut them into small cubes while still warm. 3. Peel the garlic and crush it. In a large pan, heat a bit of olive oil. Add the garlic and let it cook until it just starts to color lightly, do not let it burn. 4. Cut the tomato into small cubes. If using cherry tomatoes, cut them in half. Add them over the garlic and let everything cook for about 5-7 minutes, until the tomatoes soften well. 5. Add salt and pepper to taste. Also add the cubed salmon to the pan. Gently stir and let it cook for another 5 minutes to combine the flavors. 6. Chop the fresh basil and add it to the pan, keeping a few leaves for garnish. 7. When the pasta is ready, drain it and add it directly to the pan over the sauce. Mix everything so that the pasta is coated with the sauce and salmon. 8. Serve immediately, with grated parmesan and fresh basil leaves sprinkled on top. Why I make this recipe often Because it doesn't require sophisticated ingredients and is made quickly. I can use any type of pasta I have at home. Grilled salmon adds flavor, and fresh basil makes all the difference. It's a recipe that can be easily adapted based on what you have in the fridge. Tips and variations Tips Do not rinse the pasta after draining; this helps it stick better to the sauce. Do not leave the garlic on the heat for too long, otherwise, it becomes bitter. Use good quality olive oil for a cleaner taste. Substitutions Salmon can also be smoked if you don't have fresh, but the taste will be different. You can use spaghetti, tagliatelle, or any other pasta shape. The large tomato can be replaced with cherry tomatoes or a few small, well-ripened tomatoes. Variations If you want a creamier version, you can add a tablespoon of cream at the end, but it's not necessary. You can add a bit of chopped chili for a spicy note. Capers can also be added if you like them. Serving ideas The pasta is served hot, with freshly grated parmesan on top. A simple green salad goes well alongside it. If you like, you can drizzle a bit more olive oil over the plate at the end. Frequently asked questions 1. Can I use frozen salmon? Yes, just make sure to fully thaw it and dry it well with a paper towel before putting it on the grill. The texture is slightly different, but it works. 2. Can the recipe be made without basil? Yes, but basil adds a fresh flavor, so if you have it on hand, don’t skip it. If not, you can use a bit of fresh parsley. 3. How long can I keep the pasta after cooking? They are best eaten immediately after cooking. If there are leftovers, they can be stored in the fridge, but the salmon will become drier when reheated. 4. Can I use packaged parmesan? If you don’t have fresh parmesan, the grated kind from a packet will work, although the taste is not the same. I recommend using less. 5. Is a separate sauce needed? No. The tomato sauce with garlic and olive oil is sufficient, along with the juices released by the salmon and the hot pasta. Nutritional values Estimate for one serving (from 2-3 servings, with the ingredients above): Approx. 500-600 kcal Protein: 30-35 g Fat: 16-20 g (depending on how much oil you use) Carbohydrates: 60-70 g Values are approximate and depend on the exact amount of salmon, oil, and parmesan. Storage and reheating Salmon pasta is best eaten immediately after it's made. If there are leftovers, they can be stored in the fridge in a sealed container for a maximum of 24 hours. When reheating, try to add a tablespoon of water to prevent it from drying out. The taste is best fresh, so I don’t recommend making it ahead for multiple days.

Pasta with salmon

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