chefspencil: Salmon Tomato Pasta (No Cream)

Here is a delightful Mediterranean recipe for pasta with seared salmon, tomatoes, olives and capers – a dish that complements the richness of salmon with the briny earthy tones of olives.

The silky tagliatelle noodles provide the perfect base for these stars to shine, giving you delicious bite after bite.

To create this delicious recipe, start by cooking the tagliatelle pasta until perfectly al dente. While the pasta is boiling, slice the chili peppers with the garlic and sauté in a drizzle of olive oil in a hot pan over a medium-high heat to release their fragrance. Then gently sear the salmon fillets. Aim for a golden crust on the outside while remaining tender and juicy on the inside.

Throw in the green olives and the capers. These olives and capers will infuse the dish with their distinct salty flavor, perfectly offsetting the richness of the salmon.

Sauté for a few minutes, then pour in the white wine.

pan seared salmon with capers and olives

Finally, add the tomatoes and chopped basil and let it simmer.

To serve, ladle the cooked tagliatelle over the velvety sauce, ensuring each strand is enveloped in its deliciousness. Garnish with basil leaves, which will add a fresh and tangy touch.

Once the pasta is ready, remove from the water using tongs and add it directly to the salmon sauce in the pan. Cook for another 2-3 minutes over a high heat.

Please find the full recipe below

Salmon Tomato Pasta (No Cream)

This is a delicious and healthy Mediterranean inspired pasta recipe with seared salmon, green olives, capers and tomatoes. Enjoy!

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings serving

Author Razvan Stupar

Ingredients

120 g salmon filet
100 g tagliatelle
1 garlic
1/2 chili pepper
40 g olives
20 g capers
50 ml white wine
200 g diced tomatoes
30 ml olive oil
6 basil leaves

Metric – US Customary

Instructions

Bring a pot of salted water to boil, add the pasta, and cook until al dente.
Slice the chili peppers with the garlic and sauté in a drizzle of olive oil in a hot pan over a medium-high heat to release their fragrance. Dice the salmon and add to the pan along with the olives and capers.
Sauté for a few minutes, then pour in the white wine. Don't be alarmed if the food flambés; the flames will quickly die down. Finally, add the tomatoes and chopped basil and let it simmer.
Once the pasta is ready, remove from the water using tongs and add it directly to the salmon sauce in the pan. Cook for another 2-3 minutes over a high heat.