Salmon Pasta With Spicy Tomato 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

SALMON PASTA WITH SPICY TOMATO SAUCE



Salmon Pasta with Spicy Tomato Sauce image

Finish off salmon leftovers with this easy-to-prepare pasta dish which gets its spice from crushed red pepper flakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 12

8 ounces spinach fettuccine pasta
2 tablespoons plus 1 teaspoon olive oil
1 cup red onion, finely diced
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 salmon fillet (8 ounces)
1/4 teaspoon dried dill weed
1 pound Roma tomatoes, peeled, seeded, and chopped
1/4 cup dry white wine
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese

Steps:

  • Cook pasta in boiling water according to the package directions. Drain, reserving pasta water. Toss pasta with 1 teaspoon olive oil. Keep it warm.
  • Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onions. Cook and stir until softened. Add red pepper flakes, oregano, and salmon. Break up the salmon with a spatula as it cooks. Stir in dill, chopped tomatoes, and wine; bring to a boil. Turn heat to low. Simmer for 10 minutes; season with salt and pepper. Add some reserved pasta water if the sauce gets dry.
  • Mound the pasta on plates. Make a well in the center of each mound and ladle in the tomato-salmon sauce. Garnish with parsley and Parmesan cheese. Serve warm.

Nutrition Facts : Calories 423 g, Fat 15 g, Fiber 5 g

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

ROCK SHRIMP PASTA WITH SPICY TOMATO SAUCE



Rock Shrimp Pasta with Spicy Tomato Sauce image

A flavorful tomato sauce that's a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy-or delicious.

Provided by Claire Saffitz

Categories     Bon Appétit     Pasta     Shrimp     Seafood     Tomato     Fennel     Chile Pepper     Quick & Easy

Yield 4 servings

Number Of Ingredients 10

1 (28-ounce) can whole peeled tomatoes, preferably San Marzano, drained
1/3 cup olive oil, plus more for drizzling
1/2 medium fennel bulb, fronds reserved, core removed, bulb thinly sliced
8 garlic cloves, smashed
1 Fresno chile, very thinly sliced, divided
1/4 cup dry white wine
12 ounces strozzapreti or casarecce pasta
Kosher salt
1 pound rock shrimp or 1 small shrimp, peeled, deveined
2 tablespoons unsalted butter

Steps:

  • Set a fine-mesh sieve over a medium bowl. Working over sieve, squeeze tomatoes to release juices and break up flesh. Let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
  • Heat 1/3 cup oil in a large Dutch oven or other heavy pot over medium. Cook fennel, garlic, and half of chile, stirring often, until garlic is golden and fennel is starting to brown around the edges, 5-8 minutes. Transfer fennel mixture with a slotted spoon to a small bowl.
  • Increase heat to high; cook drained tomatoes in same pot, stirring occasionally, until broken down and starting to brown, about 5 minutes. Add wine, scraping up browned bits, and cook until almost completely evaporated, about 1 minute. Add fennel mixture and collected tomato juices, bring to a simmer, and cook, stirring occasionally, until slightly thickened, 5-10 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  • Using a spider or a slotted spoon, transfer pasta to pot with sauce; add shrimp and 1/2 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente and coated in sauce and shrimp are cooked through, about 3 minutes. Thin sauce with more pasta cooking liquid if needed; season with salt. Remove from heat; add butter and toss to combine. Season with more salt if needed.
  • Divide pasta among bowls. Top with fennel fronds and remaining chile and drizzle with oil.

SPICY SALMON WITH TOMATOES AND GARLIC



Spicy Salmon with Tomatoes and Garlic image

Easy and delicious salmon dish for everyone who likes it spicy! Feel free to adjust the cayenne pepper to your personal preference.

Provided by natters

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 25m

Yield 2

Number Of Ingredients 7

2 (3 ounce) fillets frozen salmon fillets
1 tablespoon butter
salt and ground black pepper to taste
1 teaspoon ground cayenne pepper
3 tablespoons olive oil
2 cloves garlic, minced
1 tomato, chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Grease a shallow baking dish and place frozen fillets inside. Rub fillets with butter and season with salt, pepper, and cayenne pepper.
  • Bake in the preheated oven until salmon flakes easily with a fork, about 16 minutes.
  • Meanwhile, heat olive oil in a skillet over medium-high heat. Cook and stir garlic until fragrant, about 2 minutes. Add tomato and reduce heat to medium. Cook until tomato has softened, 7 to 10 minutes.
  • Remove salmon from oven and place on 2 plates. Drizzle with tomato-garlic mixture on top of salmon and serve immediately.

Nutrition Facts : Calories 372 calories, Carbohydrate 4.4 g, Cholesterol 52.9 mg, Fat 31.3 g, Fiber 1.2 g, Protein 19.1 g, SaturatedFat 7.5 g, Sodium 158.3 mg, Sugar 2.1 g

SPICY SALMON FILLETS IN A TOMATO GARLIC SAUCE



Spicy Salmon Fillets in a Tomato Garlic Sauce image

I love it served on a bed of white rice; but for the timid, serve with boiled potatoes and sour cream to balance the fire.

Provided by AniSarit

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb salmon fillet, cut into 4 individual slices
2 teaspoons olive oil
1 large yellow onion, coarsely chopped
1 head garlic, crushed and chopped
2 large tomatoes, coarsely chopped
1 red bell pepper, coarsely chopped
1 (14 ounce) can diced tomatoes
1/2 bunch fresh cilantro, chopped
1/2 cup water
1/2 lemon, juice of
1/3 cup paprika
1/3 cup hot paprika (hot paprika in oil is better, or cayenne)
1 teaspoon ground cumin
2 teaspoons salt
1 teaspoon ground pepper

Steps:

  • In an ovenproof frying pan, saute onion and garlic in olive oil until translucent and tender.
  • Add red bell pepper, chopped tomatoes and cilantro, and continue sauteeing until everything is tender.
  • In the meantime, in a small bowl, add the canned diced tomatoes, paprikas, cumin, salt, pepper, and water. Mix well.
  • Add half this mixture to the pan, and cook for a few minutes more.
  • Sprinkle the salmon with a tbsp or so of the hot paprika/cayenne, and rub it in the salmon.
  • Add the salmon, skin side down, and cook for about 10min, until salmon looks cooked through about half the thickness.
  • On top of the salmon, add the rest of the tomato-spice mixture (now nearly all the salmon should be in sauce), and continue to cook the salmon for a few minutes more - total around 10minutes.
  • Pour lemon juice over the salmon, cover the pan with a lid, and cook till salmon is ready, about 5min.
  • Remove cover and place pan in oven, and broil for around 7 minutes.
  • Enjoy! (Don't forget to have a cup of ice water near).

Nutrition Facts : Calories 299.1, Fat 9.3, SaturatedFat 1.4, Cholesterol 59.1, Sodium 1472.9, Carbohydrate 31.9, Fiber 11.2, Sugar 11.2, Protein 28.8

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