Salmon cream pasta
Updated inIngredients
- 250 g salmon fillet, without skin
- 200 g cream
- 250 g tagliatelle
- 1 tbsp tomato paste
- 1 onion, diced
- 1 clove garlic, minced
- 1 pinch paprika
- 1 pinch chili powder
- Lemon juice
- Salt
- Pepper
- Olive oil
Preparation
This recipe serves two, but you can easily double it.
- Preheat the oven to 200ºC
- Cook the onion in olive oil on medium-low heat until soft and translucent
- Add the garlic and cook for a few seconds, not letting it brown
- Mix the tomato paste with the garlic and the onions, then add the cream, 1 or 2 teaspoons lemon juice, and salt and pepper to taste.
- In a baking dish, cover the salmon with a squirt of lemon juice, and a pinch of salt, paprika, and chili powder
- Pour the sauce in the baking dish, getting some under the salmon
- Bake the salmon in its sauce for 20 minutes
- While the salmon bakes, prepare the pasta so that it’s ready at the same time as the salmon
- Serve the salmon and its sauce on top of the pasta
The recipe is adapted from this German recipe, with minor modifications.