Atlantic salmon pasta in tomato sauce

You will need

  • Large pot
  • Large frying pan
  • Hand blender
  • Roasting tray
  • Colander
  • Small ladle


Serves 4
  • 400g dry tagliatelle pasta
  • 440g Atlantic salmon, cut into large cube
  • 80g grated parmesan cheese
  • 3 tbsp of rapeseed oil
  • Freshly ground black pepper
  • Salt

For the tomato sauce

  • 400g chopped tin tomatoes
  • 2 large red bell peppers
  • 1 medium size onion, peeled and finely diced
  • 1 red chilli pepper, finely diced
  • 2 garlic clove, minced
  • 2 tbsp of rapeseed oil
  • Freshly ground black pepper
  • Salt


  • Fresh oregano leaves

Preparation Method

30 minutes
  1. Heat oven to 200˚C/Gas mark 6. Place the peppers on a tray and roast in the oven for about 40 mins until the skins are blackened. Remove from the oven and cover with clingfilm. When peppers cool down enough to handle, peel off the skins using your fingers and discard all the seeds. Roughly chop and set aside.
  2. Heat in a large pot with thick bottom rapeseed oil over medium-high heat. Add chopped onion, minced garlic and chilli pepper, saute until softened.
  3. Add roast peppers and pour tin tomatoes into the pot and gently bring to the boil, reduce heat and simmer for 15 minutes.
  4. Using a hand blender blitz the sauce until smooth and creamy and finish seasoning with salt and freshly ground black pepper. Set aside till needed.
  5. Cook tagliatelle pasta in a medium size pot of boiling salted water until al dente.
  6. Meanwhile, heat the rapeseed oil in a medium frying pan and gently seared of Atlantic salmon on each side. Pour tomato sauce into the pan and gently bring to the boil. Reduce heat and simmer for 2 minutes.
  7. Meanwhile, drain the pasta using a colander and place straight away into the pan.
  8. Toss gently together tagliatelle pasta with salmon and sauce. When pasta gets a silky coat, divide into portions and sprinkle with grated parmesan cheese and garnish with fresh oregano leaves. Serve straight away.

Continue Exploring