Tag: #fish

Creamy Tuscan Salmon with Angel Hair Aglio Olio 

When you’re in the mood for salmon and pasta, this is the dish that will satisfy.
Ingredients

(for the salmon)

  • 2-3 salmon fillets
  • 2 teaspoons olive oil
  • 2 tablespoons butter
  • 5 cloves garlic, finely diced
  • 1 small yellow onion, diced
  • 1/3 cup (80ml) vegetable broth
  • 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
  • 1 3/4 cups heavy cream
  • Salt and pepper, to taste
  • 3 cups baby spinach leaves
  • 1/2 cup grated Parmesan
  • 1 tablespoon fresh parsley, chopped

(for the pasta)

  • 8 Ounces Angel Hair Pasta
  • 4 Tablespoons Extra Virgin Olive Oil
  • 6 Medium Garlic Cloves, (minced, or six ((6)) teaspoons of minced)
  • 1/2 Teaspoon Red Pepper Flakes, (or to taste)
  • 1/8 Cup Italian Parsley, (fresh, finely chopped)
  • 1/4 Cup Pasta Water, (reserved)
  • Salt and Pepper to Taste
Instructions
  1. To make the Tuscan salmon recipe: Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.
  2. In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly. 
  3. Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.
  4. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow the cream sauce to simmer for a further minute until cheese melts through. 
  5. Add the grilled salmon filets back into the pan.
  1. To make the pasta: Cook the angel hair in salted water according to the package directions. Reserve ¼ cup of the pasta water, and set aside the drained pasta.
  2. In a large skillet, heat the olive oil over low-medium heat. Add the garlic, and cook for 2-3 minutes. Take care not to let the garlic turn brown. Add the red pepper and parsley, then remove from heat.
  3. Add the drained pasta to the garlic and olive oil mixture, then return to low-medium heat. Toss the noodles with the oil to coat. Pour in splashes of pasta water as needed to loosen the sauce.
  4. Serve immediately with freshly grated Parmesan cheese, salt and pepper to taste.
  5. Add salmon to plate, sprinkle with the parsley, and spoon the sauce over each filet.