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How to Make Salmon Pasta

If you have salmon leftovers, salmon pasta is the perfect way to finish it off. You can whip this up in no time. The tomato sauce does not sit heavy on you too.

Ingredients:

  • Eight ounces fettuccine pasta
  • One salmon fillet
  • One teaspoon olive oil plus two tablespoon olive oil
  • One cup red onion, diced
  • One pound roma tomatoes, peeled, deseeded, and chopped
  • ¼ cup Parmesan cheese, grated
  • ¼ cup dry white wine
  • ½ teaspoon red pepper flakes, crushed
  • One teaspoon dried oregano
  • Two tablespoon fresh parsley, chopped
  • ¼ teaspoon dill weed, dried
  • Salt (to taste)
  • Pepper (to taste)

Instructions:

  1. Read the instructions on the pasta packet carefully and accordingly cook it in boiling water. Once the pasta has been cooked, drain its water but do not throw it away. Mix one teaspoon of olive oil in the pasta and toss well. Make sure to keep the pasta warm.
  2. Now, heat the two tablespoon olive oil over medium heat in a large saucepan. Add the red onions to it. Cook them till they become soft. Add red pepper flakes, oregano, and the salmon fillet to the saucepan. Do remember to keep breaking the salmon fillet into smaller pieces with the help of the spatula while you cook it.
  3. Add dried dill weed, tomatoes, and the dry white wine to the saucepan. Bring the mixture to a boil and then reduce the heat. Allow the contents of the saucepan to simmer for about 10 minutes. After than, season the mixture with salt and pepper. Add some of the pasta water into the mixture at this point. This is to ensure the tomato sauce base does not become too dry.
  4. Serve the pasta on the plates and top it with the tomato and salmon sauce. Garnish the dish with Parmesan cheese and fresh parsley.

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