Creamy Salmon Tagliatelle with Sun-Dried Tomatoes and Olives

Ingredients

• 1 onion (finely chopped)
• 2 cloves garlic (minced)
• 75 g sun-dried tomatoes (halved)
• 2 salmon fillets
• 100 g Kalamata olives
• 250 ml cooking cream (cooking cream)
• 120 g tagliatelle (dry weight)
• olive oil (for seasoning and frying)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Prepare the vegetables: finely chop the onion, mince the garlic, and cut the sun-dried tomatoes in half.

2. 2

   Season the salmon fillets with a little olive oil, salt, and pepper.

3. 3

   Heat a frying pan over medium-high heat and sear the salmon fillets on both sides until cooked through. Once cooked, remove the salmon from the pan and set aside.

4. 4

   Bring a large pot of salted water to a boil. Add the tagliatelle and cook for approximately 12 minutes, or until al dente.

5. 5

   In the same pan used for the salmon, heat a splash of olive oil.

6. 6

   Sauté the onion for a few minutes until translucent.

7. 7

   Add the garlic, sun-dried tomatoes, and Kalamata olives to the pan. Fry briefly to release the flavors.

8. 8

   Deglaze the pan with the cooking cream and let the sauce simmer gently.

9. 9

   In the final few minutes of simmering, return the salmon to the pan to warm through in the sauce.

10. 10

    Drain the pasta and serve immediately topped with the creamy sauce and salmon.

Notes

The transcript mentions adding spinach, though it is not listed in the written ingredient list. If you wish to include it, add a handful of fresh spinach at the same time you return the salmon to the pan.

Nutrition per serving

• main course
• pasta
• salmon
• seafood
• date night
• quick dinner
• creamy