Bored of having the same old pasta meals during the week, then look no further. This lush creamy sun dried tomato sauce paired with a beautifully cooked piece of salmon will get you through the boring mid week hump. Even though its one of the simplest recipes on my website you'll feel like a pro in the kitchen because the sauce is just so damn tasty.
I've never been a lover of sun dried tomatoes as when I eat them on their own they just seem rather bitter, a bit like how I feel about olives, but what a revelation to use them as an ingredient in a sauce, they really do add a new dimension to the flavour profile. In this recipe I also throw in a couple of freshly chopped tomatoes just to add a little sweetness to tone down their bitter sun dried cousins... why not just add less I hear you say.. well because if I added less you wouldn't be able to taste them.
I hope you enjoy this recipe as much as I do, when you see just how speedy and tasty it is it'll have you swapping out the emergency jarred cooking sauces in no time. It helps to have all the ingredients pepped and ready to go before you start cooking.
Prep time 5mins
Cooking time 30mins
2tbsp olive oil
2 salmon fillets
Salt and pepper
450g approx of dried tagliatelle
2tbsp butter
6 garlic cloves, peeled then using the back of a spoon squash them lightly (picture reference at the bottom of this recipe)
1 onion, finely diced
1 pointed red pepper, diced
200ml white wine
170g jarred sun dried tomatoes, roughly chopped
2 salad tomatoes, roughly diced
1.5tsp dried basil
1.5tsp dried oregano
200ml double cream
3 handfuls of fresh spinach
3tsp of freshly chopped parsley
Grating of fresh parmesan (optional)
Preheat the oven to 170c fan
Turn on a large saucepan of water on to boil, add a pinch of salt.
In a large non stick pan add the olive oil on a medium heat.
Season the salmon fillets with salt and pepper and add them to the pan skin side down for the first 5 minutes, then flip to flesh side down for 2mins. After that seal the two sides for just a few seconds each and pop on a baking tray, skin side up and in to the oven. We need to remove after 10mins so set an alarm, 7mins if you like your salmon slightly less cooked.
Your saucepan of water should be boiling by now, cook the pasta according to packaging, it should take between 8-10mins. Keep an eye on it, if its cooked before your sauce is ready drain it, drizzle it with a little olive oil and mix well this should stop it from clumping together.
Meanwhile in the same pan you cooked the salmon add the butter, keep on a medium heat, pop in the bashed garlic cloves and cook for about a minute. This will flavour the butter, its a really great way to add just a hint of garlic.
Remove the garlic cloves and add the onion and pepper, cooked gently for 5 minutes until softened.
After 5 mins add in the wine, turn the heat up to high for a couple of mins to cook out the alcohol, this should be done once the liquid has been reduced by 2/3rds.
Turn the heat back down to medium. Now add in the sun dried tomatoes, fresh tomatoes and dried herbs, cook for a couple of minutes until they start to soften lightly and release some of their juices.
Polite reminder to check your pasta and salmon.
Back to the sauce, remove from the heat and allow to cool for 30seconds, we're doing this because if we add the cream while its to hot it will split, its still edible but not so silky and delish. Once its cooled slightly add in the cream, stir well, it should turn a reddish brown colour, this is perfect, have a taste and add a pinch of salt and pepper if need be.
Lastly add your spinach, it will seem like a lot but it'll wilt down to the perfect amount. This will take less then a minute.
If your not happy with the consistency of the sauce then it can be easily corrected.. to thin, just cook it for a little longer to reduce, to thick add a splash of water until it loosens.
Now mix the sauce in with your cooked pasta, coating it all well, divide into bowls and place a salmon fillet on top of each portion, garnish with chopped parsley and Parmesan.
