Tomato Salmon Pasta Break up the salmon with a spatula as it cooks. Stir in dill, chopped tomatoes, and wine; bring to a boil. Add some reserved pasta water if the sauce gets dry.

Ingredients of Tomato Salmon Pasta

  1. Prepare 180 g of gluten free pasta.
  2. It's 2 of salmon steaks.
  3. You need 2 of garlic cloves minced.
  4. You need 1 of small onion chopped.
  5. You need 10 of cherry tomatoes halved.
  6. You need 2 of tsps lemon juice.
  7. Prepare pinch of chilli flakes.
  8. Prepare 1 tsp of basil.
  9. It's 150 ml of dairy free cream.
  10. You need of salt and pepper for seasoning.
  11. You need of large handful fresh rocket.
  12. It's 1 tsp of balsamic glaze.

Tomato Salmon Pasta step by step

  1. Cook the pasta per the instruction on the packet and set aside Heat a tablespoon of olive oil in a shallow pan Sear the salmon steaks for 4 minutes on each side.
  2. Add olive oil to a saucepan over a medium heat Sauté the garlic and onion for 5 minutes Add in the tomatoes, lemon juice, chilli flakes and basil Pour over the cream and simmer for 5 minutes Season to taste.
  3. Stir in the cooked pasta Plate the pasta, top with the salmon steak, some fresh rocket and a drizzle of balsamic glaze.

Carefully combine the drained pasta, broccoli florets and béchamel sauce, then gently stir in the salmon, tomatoes, sun-dried tomato pieces, chopped herbs and black pepper. Taste and adjust the seasoning if necessary. Bring a pot of water to a boil over medium-high heat. Add the pasta, cook according to the package directions and drain. Meanwhile, heat the oil in a large skillet over medium heat.

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