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Farfalle with Fresh Salmon

In this quick and easy pasta main dish, fresh salmon melds beautifully with a rich tomato cream sauce and tender pasta.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 783 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 3/4 pounds fresh tomatoes peeled and chopped
  • 1 medium clove garlic finely chopped
  • 1/4 teaspoon hot red pepper flakes
  • salt
  • 1/2 pound Salmon fillet skinned* (see Note below)
  • 1 pound Farfalle (penne or fusilli are also good)
  • 3/4 cup heavy cream
  • 6 to 8 basil leaves

Instructions

    Cup of Yum
  1. Fill a large pot with about 6 quarts of water and bring to a boil.
  2. Pour the oil in a 12-inch skillet, add the garlic and red pepper flakes, and place over medium-high heat. Cook, stirring, until the garlic is sizzling. Add the tomatoes, season with salt, and cook until the tomatoes release their liquid and it evaporates, 10 to 12 minutes.
  3. While the tomatoes are cooking, cut the salmon into strips about 1/4 inch thick and 1 1/2 inches long.
  4. When the tomato liquid has evaporated, add about 2 tablespoons salt to the boiling pasta water and then add the farfalle. Stir well and cook until al dente.
  5. While the farfalle is cooking, add the salmon to the tomatoes, season with salt, and add the cream. Coarsely chop or rip the basil and add it to the skillet. Cook until the cream has thickened and reduced by about 1/3, 2 to 3 minutes.
  6. When the farfalle is done, drain well, toss it with the salmon sauce, and serve at once.

Notes

  • To rid the salmon of its slippery skin, you can ask your fishmonger to do it. But sometimes they forget–or pretend not to hear you. If this happens, grab a paper towel in 1 hand and a sharp chef’s knife in the other. Place the fillet, skin side down, on a work surface. Grasp one edge in one hand, using the paper towel to provide traction between your fingers and the skin. In your other hand, grasp the knife and make a gash in the fillet about 1/4 inch from the edge of the fillet. The gash should cut through flesh and go almost but not quite all the way through the skin. Scooch the knife blade between the flesh and the skin, angling it about 45 degrees, and slide the blade along the length of the fillet, pressing gently. The fish should fall away in a neat, skinless fillet.

Nutrition Information

Serving 1serving Calories 783kcal (39%) Carbohydrates 94g (31%) Protein 29g (58%) Fat 32g (49%) Saturated Fat 13g (65%) Monounsaturated Fat 13g Cholesterol 82mg (27%) Sodium 56mg (2%) Fiber 6g (24%) Sugar 10g (20%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 783

% Daily Value*

Serving 1serving
Calories 783kcal 39%
Carbohydrates 94g 31%
Protein 29g 58%
Fat 32g 49%
Saturated Fat 13g 65%
Monounsaturated Fat 13g 65%
Cholesterol 82mg 27%
Sodium 56mg 2%
Fiber 6g 24%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.