Creamy salmon, tomato & spinach farfalle pasta
This simple pasta recipe is packed with flavour and ready in 20 minutes (or so!)
Ingredients
- 250 g salmon skin off
- 1 red onion sliced
- 150 g spinach
- 2 cloves garlic crushed
- 200 g farfalle pasta
- 100 g sundried tomatoes
- 25 g parmesan cheese grated
- 250 ml heavy cream
- 1 pinch chili flakes
- salt & pepper
- pepper & me lemon herb crumb
Instructions
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In seasoned water cook farfalle pasta until slightly al dente
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Meanwhile, season the salmon and using some of the oil from the sundried tomtaoes fry the salmon on medium heat for approx 8 minutes. Remove from heat and set aside (see notes)
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To the same pan add the tomatoes, onion, garlic & chili flakes, fry for 1-2 minutes and then add the spinach and cook for a further minute
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Add cream and reduce heat to a simmer and cook for 2 - 3 minutes until cream has reduced slightly. Add grated cheese
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Add al dente pasta to sauce. Break salmon into bite sized chunks and stir into sauce.
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Finish with pepper & me lemon crumb for some brightness and texture and enjoy this easy and tasty pasta dinner!
Recipe Notes
Essential Tools
- saucepan
- high sided frying pan
- chef knives
- chopping board
- tongs
- graterÂ
- measuring utensils
Tips/Tricks
- don't worry if the salmon is a little thicker and isn't fully cooked after the 8 minutes. As it rests it will cook more and it will also cook within the sauce at the end.
- add more or less garlic/chili as your palate requests
- season season season - don't be afraid when cooking to season the meat or fish generously BUT also remember the other ingredients you are using. Things like soy, blue cheese & parmesan will naturally add more salt to the dish.
- skin on salmon will work if that's all you can get your hands on. Just peel the skin off after the searing process.