Salmon Pasta
Salmon is one of the ingredients that pairs really well with acidic ingredients, such as lemons, white wine, tomatoes, etc. I wanted to make a pasta dish with salmon, but I wanted it to have a very bright and refreshing sauce, that didn’t taste heavy either. This is definitely a keeper. Each bite has lots of aromatic and fresh bursts of flavor. Just check out the list of ingredients, and you’ll see what I mean. The salmon is so juicy and paired with the pasta, you can really stretch the salmon, since you only need 2 portions for 4 servings. This is a great option since fish is so expensive.
Ingredients:
8 oz. angel hair
2 portions salmon fillets, about 3/4 lb total
1 1/2 Tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1-2 teaspoons crushed red pepper flakes
1/4 cup sun dried tomatoes, chopped
1 teaspoon anchovy paste
1/2 cup white wine
juice of 1 lemon
2 Tablespoons capers
1 Tablespoon butter
salt, pepper
fresh parsley, dill
Instructions:
Bring a large pot of water to a boil, season it with salt and cook the pasta until it’s cooked the way you like it. Before you drain the pasta, save about 1 cup of the pasta water.
Preheat the oven to 400 degrees. Line a small baking sheet with aluminum foil and place the salmon on it. 
Season the fish with salt and pepper and rub it with 1/2 Tablespoon olive oil. Bake in the preheated oven for about 10-15 minutes.
Meanwhile, heat the remaining 1 Tablespoon of oil in a skillet on medium high heat.
Add the onions, season with salt and pepper and cook for about 5 minutes, until softened. Add the crushed red pepper flakes, sun dried tomatoes, the garlic and the anchovy paste. 
Cook for another 30 seconds and then pour in the white wine. 
Bring it to a boil and cook until the wine reduces by half. Add the lemon juice, capers and butter off the heat. 
Break the salmon up into chunks with a fork. 
Toss the pasta with the salmon, sauce and fresh herbs. 
At this point, you might want to add some of the reserved pasta water to loosen the pasta up a bit.
- 8 oz. angel hair
- 2 portions salmon fillets, about ¾ lb total
- 1½ Tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-2 teaspoons crushed red pepper flakes
- ¼ cup sun dried tomatoes, chopped
- 1 teaspoon anchovy paste
- ½ cup white wine
- juice of 1 lemon
- 2 Tablespoons capers
- 1 Tablespoon butter
- salt, pepper
- fresh parsley, dill
- Bring a large pot of water to a boil, season it with salt and cook the pasta until it's cooked the way you like it. Before you drain the pasta, save about 1 cup of the pasta water.
- Preheat the oven to 400 degrees. Line a small baking sheet with aluminum foil and place the salmon on it. Season the fish with salt and pepper and rub it with ½ Tablespoon olive oil. Bake in the preheated oven for about 10 - 15 minutes.
- Meanwhile, heat the remaining 1 Tablespoon of oil in a skillet on medium high heat. Add the onions, season with salt and pepper and cook for about 5 minutes, until softened. Add the crushed red pepper flakes, sun dried tomatoes, the garlic and the anchovy paste. Cook for another 30 seconds and then pour in the white wine. Bring it to a boil and cook until the wine reduces by half. Add the lemon juice, capers and butter off the heat. Break the salmon up into chunks with a fork. Toss the pasta with the salmon, sauce and fresh herbs. At this point, you might want to add some of the reserved pasta water to loosen the pasta up a bit.
5 Comments
Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Nata M
Olga,
Where do you buy your anchovy paste? Looked in Asian supermarkets as well as in local grocery stores- no result! Maybe just wrong isles.
Thank you,
Natalie
olgak7
Hi Nata,
I usually buy it in a regular grocery store, in the aisle with the rest of the Italian ingredients – oil, tomato paste, etc. Of course, all the stores across the country are different, so ask customer service to help you find it. If you can’t find the paste, use regular anchovies, just minced them really, really small.
Natasha (@NatashasKitchen)
Looks delicious, I’m pinning this one for sure :).
natalia
Olga you forgot to mention when to add the sun dried tomatoes
olgak7
I’m sorry about that, Natalia. I fixed it in the instructions. You need to add the sun dried tomatoes to the skillet along with the crushed red pepper flakes, garlic and the anchovy paste.