John Myers
Quick Pasta with Salmon
The perfect quick pasta with salmon recipe with a picture and simple step-by-step instructions.
- 150 g Salmon fillet (defrosted frozen if necessary)
- Salt, pepper, zest of 1/4 lemon
- 200 g Fresh pasta, e.g. Tagliatelle
- 1 tbsp Pine nuts
- 0,5 small Red onion
- 1 Clove of garlic
- 8 Cocktail tomatoes
- 8 Flat leaf parsley
- 1 shot White wine
- Salt, pepper, possibly a little lemon juice
- Olive oil for frying
- I cut the salmon fillet into cubes and season it with salt, pepper and the lemon zest. I roast the pine nuts in a pan without fat. I finely dice the onion and garlic, quarter the cocktail tomatoes and roughly chop the parsley.
- In a sufficiently large saucepan, I bring water to the boil, salt it properly, cook the pasta until al dente and pour it off.
- At the same time as the water pot I put a large, deep pan on the stove, heat a little olive oil in it, sweat the onion cubes, then add the garlic to let it stew a little, and finally toss cherry tomatoes, pine nuts and Parsley under. I extinguish with a good dash of white wine and taste the whole thing with salt, pepper, a pinch of sugar and, if necessary, a splash of lemon juice. Then fold in the salmon cubes and let them soak in the sauce for a very short time. Just under a minute is more than enough.
- Finally, I fold the pasta under the sauce, still dripping wet, and serve immediately.
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