Creamy Salmon and Tomato

Quick and easy family favourite!
Cooking time: 20 min
Cals 1169 · Prot 60 · Carbs 113 · Fat 51
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Farfalle pasta
250 Grams

Salmon sauce

Skinless salmon fillet
350 Grams
Brown onion
0.5 Pieces
Garlic cloves
1 Piece
Olive oil
2 Tbsp
1 Tsp
Tomato paste
30 Grams
Tomato passata
200 Grams
Cooking cream
200 ML
Chicken stock cube
0.5 Pieces
100 ML
Dried basil
2 Grams
Black pepper
0.5 Tsp

To serve

30 Grams


1 Boil pasta
Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water (see step 3).
2 Make sauce
Meanwhile, peel and chop the onion and garlic. Heat oil in a large pan over medium-high heat. Fry the onion with a pinch of salt for 5 min until translucent. Add the garlic and tomato paste, and cook for 1-2 min. Add the tomato passata, cooking cream, crumbled stock cube and dried basil. Bring to a simmer.
3 Add salmon
Chop the salmon to cubes. Add the salmon cubes and the measured water, using the pasta cooking water. Simmer, uncovered, for 5-7 min until the salmon is cooked through and the sauce has reduced a bit. Season with salt and pepper to taste.
4 Add pasta and finish
Gently stir to combine the cooked and drained pasta and the creamy salmon tomato sauce. Divide among plates. Grate the Parmesan and sprinkle it on top.
Tips for fussy eaters
Use their favourite cheese on top.
Pro tip
Reserve some of the pasta cooking water so that you can splash some into your sauce. Remember to taste test in order to adjust the seasoning!

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