Salmon pasta doesn’t have to be expensive to make. Aim for budget-friendly frozen salmon fillets as they are really good for a daily pasta.
If you’re making seafood flavoured pasta and get some protein and nutrition, no need to buy expensive salmon to cook pasta like this one.
Frozen salmon that are sold at ordinary prices will do fine. Even tinned salmon can work! They are skin-off and boneless, meaning they are ready to cook simply after thawing. Don’t worry that the salmon will be overcooked as it will be cooking in cream sauce, not eating as a steak.
This pasta sauce, with the main ingredients crème fraîche and tomato passata, is very easy to cook. If you want the tomato flavour to be prominent, you can add tomato paste and then a little sugar to balance the flavour.
Salmon Pasta in Tomato Cream Sauce Recipe
A beautiful aurora pasta sauce (tomato plus cream) is simple to make. And it matches so well with the salmon!
Ingredients
Serves 1
- 80 g spaghetti
- 1 frozen salmon fillet, thawed
- ¼ courgette, in batons
- 2 medium tomatoes, chunked
- 1 big mushroom, sliced
- ¼ onion, sliced
- 1 clove garlic, minced
- 3 tbsp crème fraîche
- 100 g tomato passata
- salt and pepper
- olive oil
- fresh basil
How to Make
- Heat some oil in a large pan, cook the onion and garlic over low heat until fragrant. Then make some space and carefully place in the salmon.
- While cooking the salmon, bring a pot of salted water to boil and cook the pasta.
- Back to the pan. On the onion side, stir in the courgette, tomato and mushroom to stir-fry a bit. Meanwhile, flip the salmon to other side to further cooking.
- Use a fork or spatula to loosen up the salmon and stir-fry everything together. Season with salt and pepper. Cook until all the ingredients are cooked through.
- Stir in the crème fraîche and tomato passata. Add some more pasta cooking water if needed(I’ve added around 2 tbsp). Bring the sauce to a simmer.
- Return the cooked pasta to the pan and give everything a vigorously quick stir, and don’t forget to taste. After plating, add some more olive oil, freshly grounded black pepper and garnish with basil. Enjoy!
