🐟 One-pan creamy salmon pasta

2 servings · prep 10 min · cook 15 min

Ingredients

• 2 salmon fillets, 85 to 115 g each
• 200 g fettuccine
• 1 large handful cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 4 to 5 mushrooms, sliced
• 1 large handful baby spinach
• 3 garlic cloves, minced
• 120 ml marinara sauce or passata
• 120 ml light cream
• 180 ml chicken or vegetable stock
• 1/2 tsp salt, 1/2 tsp pepper
• 1/2 tsp garlic powder, 1/2 tsp dried oregano
• 1/2 tsp chilli flakes
• Grated parmesan, lemon juice, basil or parsley to serve

Method

1. Put the DRY fettuccine in a large deep skillet. Scatter the cherry tomatoes, red onion, mushrooms, garlic and spinach around them.
2. Pour in the marinara, cream and stock. Season with salt, pepper, garlic powder, oregano and chilli flakes.
3. Nestle the salmon fillets on top, skin side down if they have skin.
4. Cover and bring to a gentle simmer over medium heat. Cook 10 to 12 min, stirring the pasta once or twice so it does not stick.
5. It is ready when the pasta is tender and the salmon flakes under gentle pressure.
6. Take off the lid, break the salmon into large flakes and toss so the sauce coats the pasta. A splash of water if too thick, two minutes uncovered if too loose.
7. Finish with a squeeze of lemon, basil or parsley, and grated parmesan. Serve at once.

Adapted from theChefoutWest (YouTube)

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