Pasta with Creamy salmon and cherry tomatoes

Stephania Mitsides

Blogger

Preparation Time:

5 min

Cooking Time:

10 min

Portion(s):

4 servings
Category:For Kids | With Seafood

Made with

bouillons-pasta
Bouillon for Pasta
bouillons-pasta
Vegetable Bouillon Powder
Denti-Rigati
Denti Rigati

Ingredients

  • ½ pack Mitsides Denti Rigati (250g)
  • 1 cube Mitsides Bouillon for Pasta
  • 2 salmon fillets, skin on
  • 15 cherry tomatoes, cut in quarters
  • 6-7 sundried tomatoes, chopped and drained from oil
  • 1 onion, chopped
  • 1 tsp mustard powder
  • 1 tsp paprika
  • 1 tsp Mitsides Vegetable Powder
  • 200ml fresh cream
  • a handful of fresh basil leaves, roughly chopped
  • 2 Tbsp olive oil

Method

Bring a saucepan of plenty of water to the boil and add the bouillon cube. Once dissolved, add the pasta and cook following pack instructions. Save ½ cup of pasta water for the sauce.
Season the salmon fillets with a little salt and pepper. In a skillet heat the olive oil and once hot place the salmon skin side down. Let it fry for a few minutes until the skin is crispy and doesn’t stick to the pan. Turn on the other side and cook for 3-4 more minutes until salmon is cooked. Remove and place on a plate lined with kitchen paper.
In the same skillet, add the sundried tomatoes and onion. Add the cherry tomatoes, paprika, mustard powder and vegetable powder. Cook for 2-3 minutes and then add the cream and pasta water stirring often.  When the sauce is bubbling, lower the heat, add the pasta and mix well. Place the salmon fillets on top of the pasta or flake them in pieces and mix with the pasta. Add the basil leaves and serve immediately.

Discover More Recipes

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Prep Time: 10min

Tortellini with bacon and halloumi

Prep Time: 15min

Rice Salad with curry and shrimps

Prep Time: 10min

Chickpea and Cauliflower Bake

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email