Rigatoni with Tomatoes and Salmon in a Cream Sauce
Rigatoni with Tomatoes and Salmon in a Cream Sauce
I was looking for a different way to cook Salmon. I usually grill or bake it.
I did not feel like making rice or potatoes or for that matter any side vegetables.
It was the end of the day and I was kind of tired. So I came up with the Pasta idea. I did not want a long spaghetti but decided on the Rigatoni.
It really blended well. As I went along I just continued to add ingredients until I got the taste I wanted.
Everyone enjoyed it. It’s a keeper.
I did not feel like making rice or potatoes or for that matter any side vegetables.
It was the end of the day and I was kind of tired. So I came up with the Pasta idea. I did not want a long spaghetti but decided on the Rigatoni.
It really blended well. As I went along I just continued to add ingredients until I got the taste I wanted.
Everyone enjoyed it. It’s a keeper.
Ingredients
- 1 pound rigatoni pasta
- 1/4 cup olive oil, plus a bit more for brushing on salmon
- 2 tablespoons balsamic vinegar
- zest and juice of 2 lemons
- 3 cloves garlic, minced
- 1 purple onion diced fine
- salt
- pepper
- 1 tsp oregano
- 1 tsp cilantro
- 1 cup pasta water
- 1 pound center cut salmon no skin
- 2 cups fresh tomato diced, or cherry tomatoes halved
- 6 ounces baby spinach
- ½ cup Parmesan cheese
- ¼ cup heavy cream
Directions
1. Preheat the oven to 325 degrees F.
2. Place the salmon filets on a baking sheet, brush lightly with olive oil and sprinkle with salt and pepper.
3. Add the zest of one lemon and slices of lemon on top of the salmon.
4. Bake for 15-20 minutes.
5. While the salmon is baking, get the pasta water boiling.
6. Cook the pasta according to the directions on the package.
7. In a small bowl, whisk together red onion, garlic, olive oil, balsamic vinegar, zest and juice of 1 lemon and a pinch of salt and pepper.
8. Add to a large skillet and heat over medium heat until the garlic is fragrant and the shallot is translucent.
9. Add the tomatoes and cook 2-3 minutes.
10. Add the cooked pasta and some of the reserved pasta water to the skillet.
11. Toss the pasta in the sauce, add the cilantro, oregano and heavy cream.
12. Add the spinach.
13. Place the salmon on top and sprinkle 1/2 of the parmesan cheese.
14. Serve and sprinkle remaining Parmesan on top of each serving.
2. Place the salmon filets on a baking sheet, brush lightly with olive oil and sprinkle with salt and pepper.
3. Add the zest of one lemon and slices of lemon on top of the salmon.
4. Bake for 15-20 minutes.
5. While the salmon is baking, get the pasta water boiling.
6. Cook the pasta according to the directions on the package.
7. In a small bowl, whisk together red onion, garlic, olive oil, balsamic vinegar, zest and juice of 1 lemon and a pinch of salt and pepper.
8. Add to a large skillet and heat over medium heat until the garlic is fragrant and the shallot is translucent.
9. Add the tomatoes and cook 2-3 minutes.
10. Add the cooked pasta and some of the reserved pasta water to the skillet.
11. Toss the pasta in the sauce, add the cilantro, oregano and heavy cream.
12. Add the spinach.
13. Place the salmon on top and sprinkle 1/2 of the parmesan cheese.
14. Serve and sprinkle remaining Parmesan on top of each serving.
Other Seafood Entree
Seasoned Shrimp in a Red Wine Sauce
Shrimp Creole
