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Salmon noodles with cherry tomatoes and dried tomatoes

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Ingredients for 2 servings:

  • 250g spaghetti
  • 250 g salmon, frozen or fresh
  • 50 ml vegetable stock
  • 1 tsp, heaped pesto, green
  • 100 g cherry tomatoes
  • 7 tomatoes, dried
  • salt and pepper
  • Fat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Thaw the frozen salmon. Cook the pasta according to the package instructions. Quarter the cherry tomatoes. Finely chop the sun-dried tomatoes and stir in half a cup of vegetable broth. Rinse the salmon, cut into pieces, and fry in a little fat in a pan for 1-2 minutes. While it’s frying, use a spatula to break the salmon into smaller pieces and season with salt and pepper. Add the cherry tomatoes to the salmon as soon as it’s just cooked through. Add the vegetable broth and simmer briefly. Add the pasta to the pan and mix well. Finally, add a spoonful of pesto and the sun-dried tomatoes, mix in the pan, and let it simmer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fellah Kofte

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