Salmon And Sun Dried Tomato Pasta
|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)|
|Water||250 Milliliter (1 Cup)|
|Spinach||500 Gram, chopped|
|Coarsely grated parmesan cheese||40 Gram (1/4 Cup)|
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.