This easy Salmon Pasta recipe is lifted with a few easy yet fresh substances, basil, tomatoes, and shallots from my lawn.
- 300 g Skinless Salmon Fillets
- 15 g Bread Crumbs
- 5 Tbsp Olive Oil
- 1 Tbsp Lemon Juice
- 1 Shallot
- 2 Tbsp Fresh Parsley
- 2 Spring Onions
- 125 g Plum Tomatoes
- 150 g Flat Pasta
- Salt to taste
- Black Pepper to taste
- 20 Fresh Basil Leaves
- Finely dice the shallot and chop the parsley.
- Cut the salmon fillets into 3-5mm wide ribbons perpendicular to the long side of the fish.
- Marinade the salmon with the shallot, parsley, 1 tbsp of olive oil and 1 Tbsp of lemon juice.
- Cut the spring into 5cm lengths and then shred as finely as you can.
- Cut the tomatoes into wedges and then cut the flesh into a 3-4mm dice.
- Cook your pasta as per instructions.
- You will need to do a little calculation here as cooking the salmon will take around 3-4 mins and you do not want nasty dry salmon.
- Add the remaining 2 tablespoons of olive oil to a pan over medium-high heat and toast off the bread crumbs, when golden set aside on a piece of kitchen towel.
- 3 mins before the pasta are ready to come out of the water add in 2 tablespoons of olive oil to a pan over medium-high heat.
- Saute the salmon and shallot mix adding salt and pepper to taste.
- Two mins later add in the tomatoes and the salad onions and continue to saute for a further 2 mins.
- Drain the pasta and add it into the pan with the salmon and stir to combine.
- Test for seasoning adding more salt and black pepper as required and even an extra little squeeze of lemon juice if you like.
- Finally, sprinkle over the breadcrumbs and the torn basil leaves.
I use Malfadine pasta for this recipe, but fettucini or tagliatelle would work perfectly as a substitute.Open Next Page To See More!