Quick Pasta With Salmon And Tomatoes In Cream Sauce Recipes

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CREAMY TOMATO SALMON PASTA



Creamy Tomato Salmon Pasta image

Tender pan-fried salmon with spaghetti and a little courgetti in a creamy tomato sauce. An easy weeknight dinner!

Provided by Nicky Corbishley

Categories     Dinner

Time 20m

Number Of Ingredients 16

2 tbsp olive oil
3 pieces of boneless salmon (approx 400g/14oz) (doesn't matter if the skin is on, as it can easily be removed during cooking)
1/4 tsp salt
1/4 tsp black pepper
1 medium onion (or 2 small onions) (peeled and finely diced)
2 garlic cloves (peeled and minced)
500 g (17.5 oz) passata
1 tbsp tomato puree (paste)
1/2 tsp dried thyme
1 tsp sugar
3 tbsp double (heavy) cream
300 g (10.5 oz) dried spaghetti
1 large courgette (zucchini) (spiralized, or sliced into long thin strips (matchstick width))
Grated parmesan cheese
Fresh basil
black pepper

Steps:

  • Put the pasta on first - place a large pan of water on to boil.
  • When the water comes to the boil, add the pasta and simmer for 12-13 minutes, until cooked.
  • Meanwhile, heat the 2 tbsp of oil in a large frying pan over a medium-high heat.
  • Season the salmon fillets with the 1/4 tsp each of salt and pepper. Place in the pan skin-side-up.
  • Fry the salmon for 3 minutes, until golden, then turn the salmon over and move it to one side of the pan.
  • Add the onions to the space left in the pan. Cook on a medium heat for 3-4 minutes, stirring occasionally, until softened.
  • Stir in the minced garlic and cook for a further 30 seconds.
  • Add in the passata, the 1 tbsp of tomato puree, 1/2 tsp dried thyme, and the 1 tsp of sugar. Stir together and allow to simmer for 2-3 minutes.
  • By now the pasta should be nearly ready. Add the spiralized courgette (zucchini) to the pan with the pasta for the last 30 seconds of cooking. Then drain the pasta in a colander, reserving a cup of the cooking water.
  • Turn the salmon over in the frying pan. Remove the skin using a set of tongs and discard.
  • Break up the salmon using the back of a fork into chunky pieces. Stir the 3 tbsp of cream into the sauce.
  • Add the cooked spaghetti and spiralized courgette to the pan along with a good splash (about 1/4 cup) of the pasta cooking water.
  • Use a set of tongs to toss the spaghetti in the sauce, distributing the pieces of salmon amongst the pasta.
  • Add more of the pasta cooking water if you want to loosen up the sauce further (optional).
  • Divide the pasta between bowls and top with a little grated parmesan, black pepper and a sprinkling of fresh basil leaves.

Nutrition Facts : Calories 596 kcal, Carbohydrate 74 g, Protein 33 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 70 mg, Sodium 240 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving

QUICK PASTA WITH SALMON AND TOMATOES IN CREAM SAUCE



Quick Pasta with Salmon and Tomatoes in Cream Sauce image

This is my favorite pasta dish made with fresh salmon and tomatoes in a cream sauce. If you want to reduce the calories, you can use milk for part of the cream, but believe me, with cream it is to die for!

Provided by Sabsi

Categories     Seafood     Fish     Salmon

Time 28m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package spaghetti
1 tablespoon vegetable oil
10 ounces salmon fillet, cut into cubes
1 clove garlic, minced
1 pound tomatoes, chopped
3 tablespoons chopped fresh basil
1 pinch salt and freshly ground black pepper to taste
¾ cup heavy whipping cream

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Heat oil in a skillet over medium heat while spaghetti is cooking and cook salmon and garlic until salmon is lightly browned, about 5 minutes. Add tomatoes and basil, season with salt and pepper, and cook for 3 minutes. Pour in cream and simmer over low heat until flavors are well combined and salmon is cooked through, about 10 minutes. Serve sauce over cooked pasta.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 59.7 g, Cholesterol 61 mg, Fat 16.2 g, Fiber 3.3 g, Protein 19.7 g, SaturatedFat 7.8 g, Sodium 66.9 mg, Sugar 4 g

CREAMY SALMON PASTA



Creamy salmon pasta image

Indulge in this creamy salmon dish for two. It's comforting and filling, and ready in just 30 minutes. Serve with a green salad

Provided by Anna Glover

Categories     Dinner

Time 30m

Number Of Ingredients 9

2 salmon fillets
1 tbsp olive oil, plus 1 tsp if roasting
175g penne
2 shallots or 1 small onion, finely chopped
1 garlic clove, crushed
100ml white wine
200ml double cream or crème fraîche
¼ lemon, zested and juiced
½ small bunch dill, finely chopped

Steps:

  • You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
  • While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
  • Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
  • Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.

Nutrition Facts : Calories 1140 calories, Fat 77 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.23 milligram of sodium

CREAMY PASTA WITH SALMON



Creamy Pasta with Salmon image

There was a lot of kitchen improv involved in the making of this recipe! It works as a seafood dish or a pasta dish. It's served with a dilly sour cream sauce!

Provided by Chef AidF

Time 40m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package spaghetti
2 medium (blank)s lemon, juiced
salt and ground black pepper to taste
½ pound salmon fillet
1 tablespoon olive oil
1 (8 ounce) package fresh green beans, trimmed and halved
1 large shallot, minced
¼ cup sour cream
1 bunch chopped fresh dill
1 cup garden cress, or more to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • While pasta cooks, pour enough water into a frying pan to cover salmon; add dill. Strain in lemon juice. Mix and season with salt and pepper. Add salmon to the pan and poach over medium-high heat, flipping as necessary, until it flakes easily with a fork, about 10 minutes. Remove the skin when you flip it the first time.
  • At the same time, heat olive oil in a pan over medium to medium-high heat. Saute green beans and shallots until the shallots start to brown and the green beans soften, 8 to 10 minutes.
  • Once the salmon is poached, use tongs to set it aside in a shallow bowl, but don't throw the poaching mixture away. Take about 1/4 cup of the poaching mixture and add it to a saucepan. Add sour cream and chopped dill and mix over medium heat until combined. Remove from heat and mix into pasta.
  • Place pasta on serving plates, along with some chunks of the salmon, plus some of the sauteed mixture. Try to get an even mix if possible. Sprinkle with garden cress. Serve immediately!

Nutrition Facts : Calories 365.5 calories, Carbohydrate 50.2 g, Cholesterol 30.7 mg, Fat 9.4 g, Fiber 4.1 g, Protein 20.1 g, SaturatedFat 3 g, Sodium 48.2 mg, Sugar 2.8 g

SALMON WITH TOMATO CREAM



Salmon With Tomato Cream image

Provided by Florence Fabricant

Categories     dinner, quick, weekday, sauces and gravies, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 skinless center-cut salmon fillets, about 6 ounces each
1 tablespoon unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons dry white wine
1/2 cup heavy cream
3 medium-size ripe tomatoes, cored, seeded and finely chopped
1 tablespoon finely minced chives
Salt and fresh black pepper
1/2 teaspoon fresh lemon juice

Steps:

  • Run your hand lightly over the fish to check for little pin bones. They can be pulled out with a tweezers or small pliers. Rub a heavy nonstick skillet with a little of the butter. Heat to very hot and sear the salmon over the high heat, about 2 minutes on each side, until lightly browned but not cooked through. Remove from the pan to a platter and cover lightly with foil to keep warm.
  • Add the remaining butter to the pan, lower the heat to medium and saute the onion and garlic until soft but not brown. Add the wine, stir, and let it cook down briefly. Then stir in the cream. Raise the heat so the liquid concentrates and thickens a bit, then stir in the tomatoes. Cook over high heat another minute or so, just until the tomatoes soften. Then add the chives. Season the sauce to taste with salt and pepper. Add the lemon juice.
  • Return the salmon and any juices from the platter to the pan. Reheat and baste briefly with the sauce. Then transfer the fish and sauce to a serving platter or to individual dinner plates. Serve at once.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 37 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 760 milligrams, Sugar 4 grams, TransFat 0 grams

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