Creamy salmon, tomato & spinach farfalle pasta
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
This simple pasta recipe is packed with flavour and ready in 20 minutes (or so!)
In seasoned water cook farfalle pasta until slightly al dente
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)
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
Add cream and reduce heat to a simmer and cook for 2 - 3 minutes until cream has reduced slightly. Add grated cheese
Add al dente pasta to sauce. Break salmon into bite sized chunks and stir into sauce.
Finish with pepper & me lemon crumb for some brightness and texture and enjoy this easy and tasty pasta dinner!
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.
Calories: 1201kcal | Carbohydrates: 115g | Protein: 54g | Fat: 60g | Saturated Fat: 32g | Cholesterol: 248mg | Sodium: 495mg | Potassium: 3141mg | Fiber: 11g | Sugar: 24g | Vitamin A: 9455IU | Vitamin C: 46.4mg | Calcium: 413mg | Iron: 9.1mg