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Salmon farfalle pasta is an easy and filling meal ready in less than 30 minutes.
Protein Rich Ingredient – Salmon
Theme of the week is cooking with a protein rich ingredient and the ingredient is salmon. After pan grilled salmon and salmon patties, the last and final recipe with protein rich ingredient is salmon farfalle pasta.
Why Salmon Farfalle Pasta
Salmon is rich in protein and nutritious. Pasta is basically carbohydrates and adding salmon to pasta makes it a healthy, balanced and a wholesome meal. Of the three recipes his week, today’s recipe is probably high in calories. Yet, I guess nutritional value of salmon balances off the high carbohydrates in pasta. One can always adjust the amount of pasta used in the recipe.
How to Prepare Salmon Farfalle Pasta
Pasta is not a regular at home and therefore pantry and refrigerator is never stocked with various pasta sauces. When pasta is on the menu, I prepare simple sauce with tomatoes and herbs. Today’s is garlicky tomato sauce with basil and some milk. It is light yet flavorful. Cook salmon and pasta separately, and then add to tomato sauce. Addition of milk gives the sauce a light creamy texture.
Salmon Farfalle Pasta Recipe
Cooked salmon pieces and cooked pasta are tossed in a simple creamy tomato sauce
- 1 oz or ⅓ cup Farfalle Pasta
- 0.2 lbs Coho Salmon
- ¼ tsp Black Pepper Powder
- ¼ tsp Salt
- ⅛ tsp Garlic Powder
- 1 ½ tsp Oil
- 1 ½ tsp chopped Garlic
- 2 tbsp chopped Onion
- ½ cup chopped Tomatoes
- ½ cup Milk (I used fat free milk)
- 1 ½ tbsp grate Parmigiano Reggiano Cheese
- 3 - 4 tbsp chopped Basil
- ¼ tsp Salt
- ⅛ tsp Black Pepper Powder
Follow instructions on the box to cook pasta and reserve 2-3 tbsp is water before draining pasta.
While pasta is cooking, season salmon with salt, pepper and garlic powder.
I used salmon with skin. Season salmon on the flesh side.
Heat pan with oil.
Place salmon on pan, skin side down and cook on medium high flame for couple of minutes.
Flip salmon and cook on the other side for 1-2 minutes until salmon changes color and is flaky.
It takes longer to cook on skin side and faster on the other side.
Coho salmon is very thin and cooks super fast.
Remove salmon from pan and keep aside.
When salmon cools and is manageable to touch, remove the skin and break it into 1-2” pieces.
In the same pan add chopped garlic, onion and sauté until roasted.
Add tomatoes and cook until tomatoes are soft. Then add basil.
If pasta is cooked, add it at this point. Else, turn of the pan and wait for pasta to cook.
To tomato mixture add cooked pasta, salt, pepper, 2-3 tbsp of water, salmon and cook until well blended.
Reduce flame to low, gradually add milk and cook for few minutes until milk thickens.
Transfer to serving bowl, sprinkle grated parmigiano reggiano cheese and serve.
Spice level of is mild. So, sprinkle black pepper or red pepper flakes for some heat.
- Adjust pasta to liking.
- I used Coho Salmon but any variety of salmon works just fine. Cook salmon a little longer depending on it's thickness.
- Pasta is mild and sprinkle some back pepper or red pepper flakes on top before serving
- Calorie count is approximate.