Pan Fried Salmon with Creamy Tomato Linguine
Pan Fried Salmon with Creamy Tomato Linguine
Ingredients
For the Salmon:
• 1 salmon fillets ( about 170g )
• Salt and freshly ground black pepper, to taste
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• Lemon wedges, for serving
For the Creamy Tomato Linguine:
• 227g linguine pasta (or substitute with whole grain or gluten-free pasta)
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 205g diced tomatoes, drained
• 1 cup heavy cream (or substitute with half-and-half or coconut cream for a lighter option)
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• Salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan cheese (or nutritional yeast for a vegan option)
• Fresh basil leaves, for garnish
• Optional: crushed red pepper flakes for heat
Instructions
1. Cook the Linguine:
• Bring a large pot of salted water to a boil.
• Add the linguine and cook according to package instructions until al dente.
• Drain, reserving a cup of pasta water, and set aside.
2. Prepare the Creamy Tomato Sauce:
• In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Ingredients
For the Salmon:
• 1 salmon fillets ( about 170g )
• Salt and freshly ground black pepper, to taste
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• Lemon wedges, for serving
For the Creamy Tomato Linguine:
• 227g linguine pasta (or substitute with whole grain or gluten-free pasta)
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 205g diced tomatoes, drained
• 1 cup heavy cream (or substitute with half-and-half or coconut cream for a lighter option)
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• Salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan cheese (or nutritional yeast for a vegan option)
• Fresh basil leaves, for garnish
• Optional: crushed red pepper flakes for heat
Instructions
1. Cook the Linguine:
• Bring a large pot of salted water to a boil.
• Add the linguine and cook according to package instructions until al dente.
• Drain, reserving a cup of pasta water, and set aside.
2. Prepare the Creamy Tomato Sauce:
• In a large skillet, heat 2 tablespoons of olive oil over medium heat.
• Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
• Add the drained diced tomatoes and cook for another 3-4 minutes, occasionally stirring until heated through.
• Pour in the heavy cream and stir to combine. Add the Italian seasoning, salt, and pepper. Let it simmer for about 5 minutes until the sauce thickens slightly. If it becomes too thick, add a splash of the reserved pasta water.
• Stir in the Parmesan cheese until melted and the sauce is creamy. Add the cooked linguine to the skillet and toss to coat. Adjust seasoning to taste. Keep warm.
3. Cook the Salmon:
• Season the salmon fillets with salt and pepper on both sides.
• In another skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
• Add the drained diced tomatoes and cook for another 3-4 minutes, occasionally stirring until heated through.
• Pour in the heavy cream and stir to combine. Add the Italian seasoning, salt, and pepper. Let it simmer for about 5 minutes until the sauce thickens slightly. If it becomes too thick, add a splash of the reserved pasta water.
• Stir in the Parmesan cheese until melted and the sauce is creamy. Add the cooked linguine to the skillet and toss to coat. Adjust seasoning to taste. Keep warm.
3. Cook the Salmon:
• Season the salmon fillets with salt and pepper on both sides.
• In another skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
• Once hot, add the salmon fillets, skin side down (if applicable).
• Cook for about 4-5 minutes on each side or until the salmon is cooked through and has a nice golden crust.
• Cook for about 4-5 minutes on each side or until the salmon is cooked through and has a nice golden crust.
• The internal temperature should reach 63°C.
4. Serve:
• Plate the creamy tomato linguine and top with the pan-fried salmon.
4. Serve:
• Plate the creamy tomato linguine and top with the pan-fried salmon.
• Garnish with fresh basil leaves and, if desired, a sprinkle of crushed red pepper flakes. Serve with lemon wedges on the side.
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