Join our mailing list
Sign up for 10% off your first order.
Italian-Style Salmon Pasta
Emily Davenport
2 servings
10 minutes
667
Italian, British
Mains, pasta
A delicious Italian-Style Salmon Pasta recipe taken from More Taste & Less Waste Cookbook.
This Italian-style salmon pasta is a quick dish combining tender flakes of salmon with pasta coated in a light, creamy sauce. Fresh, comforting and rich, it’s an easy Italian-inspired dinner that feels special enough for guests yet simple enough for busy weeknights.
Ingredients
- Asparagus spears 250g (9oz)
- Char-grilled pepper antipasti 280g jar
- Salt and freshly ground black pepper
- Salmon fillets 2 x 150g (5oz)
- Sun-dried tomato paste 2 tbsp
- Penne pasta 150g (5oz)
- Pitted black olives 25g (1oz), sliced
- Capers 2 tbsp, roughly chopped
- Rocket large handful
- Parmesan cheese, grated, to serve
- Find this recipe in the More Taste Less Waste Cookbook
Directions
Preheat the oven to 200°C/180°fan/Gas 6. Line a baking tray with baking paper. Trim off the woody ends from the asparagus then cut into 5cm (2in) lengths. Place on the baking tray. Drain the oil from the jar of peppers into a jug. Brush the asparagus with a little of the oil and season with salt and pepper.
Place the salmon on the baking tray and spread with the tomato paste. Bake for 20 minutes until cooked through.
Meanwhile, cook the pasta in a pan of boiling water according to the pack’s instructions. Drain well, return to the pan and keep covered.
Chop the peppers into small pieces and add to the pasta along with the olives and capers. Stir in 2 tablespoons of the reserved pepper oil and stir over a low heat for 2-3 minutes to heat through. Cover and keep warm.
Flake the salmon into large chunks and drain the asparagus.
Gently mix both into the pasta and heat through for 1 minute until piping hot. Serve in warmed bowls with rocket piled on top, with grated Parmesan on the side.