Pasta with Salmon Cream Sauce
by Sebi
Quick and creamy salmon pasta with cherry tomatoes that the whole family will love.
Ingredients
- Granulated vegetable bouillon 2 tsp
- Vegetable oil 1 tbsp
- Salmon fillet 500 g
- Black pepper to taste
- Pasta (e.g., tagliatelle) 400 g
- Fresh lemon to taste
- Heavy cream 400 g
- Butter 20 g
- Tomato paste 1-2 tbsp
- Cherry tomatoes 300 g
- Salt to taste
- Pepper to taste
Preparation
- 1
Bring a pot of water to a boil and cook 400 g of pasta al dente according to package instructions.
- 2
Pat the 500 g salmon fillet dry and cut into bite-sized cubes.
- 3
Heat 1 tbsp of vegetable oil and 20 g of butter in a pan.
- 4
Add the salmon cubes to the pan and sear on all sides for about 5 minutes.
- 5
Deglaze with 400 g of heavy cream.
- 6
Add 2 tsp of granulated vegetable bouillon, 1.5 tbsp of tomato paste, and a little black pepper.
- 7
Bring the sauce to a brief boil and season with salt and pepper to taste if needed.
- 8
Wash the 300 g of cherry tomatoes, halve them, and add to the pan. Let simmer briefly.
- 9
Drain the pasta and let it drip dry.
- 10
Serve the pasta with the salmon cream sauce, refining with a little fresh lemon if desired.