Sockeye Salmon Tomato Lemon Linguine
Serves 2
20 Minutes
A really simple salmon pasta that’s big on flavour. Fresh sockeye salmon, cherry tomatoes, garlic and lemon come together for a light, slightly spicy dish that’s easy to throw together any night of the week.
Ingredients
- Sockeye Salmon Portions x2
- 200g Linguine
- 1 tbsp Olive oil
- Small shallot or 1/2 onion
- 3 Cloves garlic, sliced
- 1/2 tsp Chilli flakes
- 250g Cherry tomatoes
- 2 tbsp Tomato purée
- Zest of 1 lemon
- Juice of 1/2 lemon
- Small handful of fresh parsley
- Salt & pepper
Cooking Intructions
- 1. Season the salmon fillets with salt and pepper. Heat the olive oil in a frying pan over a medium-high heat and cook the salmon for around 4–5 minutes on one side, then 2–3 minutes on the other, until just cooked through. Set aside to rest.
- 2. Boil the pasta in well-salted water until al dente. Save a mug of the pasta water before draining.
- 3. In the same pan, turn the heat down a bit and cook the shallot for a couple of minutes until softened. Add the garlic and chilli flakes and cook for another 30 seconds. Stir in the tomato purée, then add the cherry tomatoes and a pinch of salt. Cook for 5–7 minutes until they start to break down and get saucy.
- 4. Add the cooked pasta and a splash of the reserved pasta water, tossing everything together until glossy and coated. Stir through the lemon zest and most of the parsley.
- 5. Flake the salmon into chunks and gently mix it through the pasta. Add a squeeze of lemon juice, season to taste, and finish with the remaining parsley. Serve straight away.