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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 159.2
  • Total Fat: 9.0 g
  • Cholesterol: 29.9 mg
  • Sodium: 102.6 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 0.7 g
  • Protein: 9.1 g

View full nutritional breakdown of Salmon Pasta calories by ingredient
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Salmon Pasta

Submitted by: HOLLYBERRY99

Introduction

The best pasta dish you'll ever eat! The best pasta dish you'll ever eat!
Number of Servings: 8

Ingredients

    Salmon filet, about 1/2-pound, depending on how much pasta you're making
    Grape tomatoes (I usually use most of a package)
    Hard, aged cheese, like parmesan; we like to use peccorino romano in this dish; it adds a lot of flavor
    Pasta; angel hair works best with this recipe
    Olive oil
    Minced garlic--five or six cloves (or more, if you like)
    A good handful of fresh basil

Directions

Broil salmon filet; let cool, and then crumble with fingers
Cut grape tomatoes in half, finely mince garlic, and chop basil
Grate cheese
Cook pasta

Heat a couple tablespoons of olive oil in a large saute pan, add garlic and sweat until it's fragrant; add tomatoes and cook until they get juicy. Add basil and cook just until it's wilted, five minutes, at most.

Now add salmon and toss together, allowing the salmon to finish cooking for a couple more minutes.
If necessary, add more olive oil (I almost always add more)

Pour over the pasta, and mix gently
Liberally sprinkle grated cheese, ground pepper and ground sea salt, and mix again lightly; reserve some cheese to add to individual portions

When I broil the salmon, I usually first squirt some lemon juice over it, and season it with a chili lime mixture that I have here, but you can also just use garlic or some other spice. It's pretty subtle, anyway. I usually just use a small piece of fish for this dish, about a 1/2-pound per package of pasta. A little goes a long way in this dish. Also, the recipe I was given called for plum tomatoes, but I prefer to use grape tomatoes, halved. The dish cooks up very quickly, so a lot of things have to be done at the same time. I found that putting the salmon in first is a good idea because by the time I'm ready to skin it and break it up to put in the pasta it's cool enough that it doesn't burn my hands. Also, I like to undercook the fish slightly, and then finish it with the vegetables.

Buon appetito!

Number of Servings: 8

Recipe submitted by SparkPeople user INNOVATIVIPER.





TAGS:  Fish | Dinner | Fish Dinner |

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