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Salmon And Sun Dried Tomato Pasta

fast.cook's picture
Ingredients
  Farfalle 375 Gram (Bow Pasta)
  Salmon fillets 1 3⁄4 Kilogram (3 Atlantic Salmon, 600 Grams Each)
  Olive oil 2 Tablespoon
  Onion 200 Gram, chopped (1 Large Onion)
  Sun dried tomatoes in oil 100 Gram, drained and chopped (3/4 Cup)
  Cream 300 Milliliter
  Water 250 Milliliter (1 Cup)
  Spinach 500 Gram, chopped
  Coarsely grated parmesan cheese 40 Gram (1/4 Cup)
Directions

Cook pasta in large pan of boiling water, uncovered, until just tender; drain.
Remove any skin and bones from salmon.
Heat half the oil in large pan; cook salmon both sides, uncovered, until just tender.
Remove from pan; flake salmon with fork.
Heat remaining oil in same pan; cook onion, stirring, until soft.
Add tomatoes, cream and water; simmer, uncovered, about 5 minutes or until sauce thickens slightly.
Add spinach and cheese; cook, stirring, until spinach just wilts and cheese melts.
Gently toss pasta and salmon with tomato mixture in pan until heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Dish: 
Noodle
Ingredient: 
Pasta
Interest: 
Quick
Cook Time: 
6 Minutes

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