Pasta alla salmone

Easy recipe for the tastiest, creamy pasta alla salmone.

Servings

Prep Time 10

Cook Time 20

Total Time 30

INGREDIENTS

0,66 lb pasta (300 g)
1,1 lb salmon filets (500 g)
1 small onion or shallot
3 cloves garlic
handful fresh basil
1 cup heavy cooking cream
3/4 cup white wine (200 ml)
3 or 4 parmesan cheese singles
3 tsp olive oil (44 ml)
salt & black pepper
dried rosemary
1 tbsp fresh lemon juice (optional) (14,8 ml)

INSTRUCTIONS

Preheat the oven to 375 F (190,556 C).
Gently dry the salmon filets with paper towel. Do not wash them. Cover with olive oil and sprinkle with a pinch of salt, black pepper, and dried rosemary.
Coat your baking sheet with olive oil and place the salmon filets skin-side down.
Bake in the oven at 375 F (190 C) for about 15-20 minutes.
In the meanwhile prepare the sauce. Dice the onion (or shallot) and garlic to pieces as small as possible. Fry them hot olive oil on low heat until the onions and the garlic turn golden yellow, soft and translucent.
Add the cream and wine, then season with a pinch of salt and pepper. Cook for around 5-10 minutes on low heat until the alcohol has dissipated. Taste to make sure everything is as it should be.
Add the cheese and let is fully fuse into the sauce. Stir frequently and cook for another two to three minutes. Set aside.
Prepare some freshly chopped basil which will be added to the sauce shortly before it is served.
Fill a cooking pot with water and bring to a boil. Once the water is boiling add pasta and cook for 6 to 10 minutes, depending on the instructions on the package. Test a piece of pasta with a fork to make sure it's cooked al dente.
Remove the cooked salmon fillets from the oven and using a fork, break them into small pieces. If desired, squeeze a few drops of lemon juice over them while they are still warm.
Once the pasta is done cooking, strain the liquid. Place the pasta on the plates and top with very hot sauce, containing freshly chopped basil that you've added to the saucepan right before serving. Serve the salmon pieces on top, decorated with few basil leaves.
Enjoy!

Video

NOTES

TIPS AND NOTES:

Opt for fresh salmon filets when cooking for maximum flavor and health benefits. Wild salmon is the ideal choice for a delicious pasta alla salmone.
If possible, use cold-pressed organic olive oil.
Before cooking, dry the filets with a paper towel. Avoid washing them.
Sprinkle the salt, black pepper and dry rosemary on the filets right before cooking.
Cook the salmon together with the skin; the skin should be placed on the bottom.
Dice the onion and the garlic into pieces as small as possible and fry on low heat.
Don't overboil the pasta; it's best when cooked al dente.
Add fresh basil to the sauce right before serving.
Don't freeze the pasta; it's best if you prepare only the sauce in advance. Serve with fresh cooked salmon, pasta and fresh basil.

Author: Food nutters

Calories: 600kcal

Cost: $15

Course: dinner, Lunch, Pasta

Cuisine: Italian, worldwide

Keyword: creamy, pasta, salmon

Nutrition