This Creamy Tomato Sauce Salmon Pasta will be a favorite of your family and friends.  The luscious, creamy tomato sauce is made with fresh herbs and ingredients.

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This Creamy Tomato Sauce topped with a Salmon fillet over pasta will soon become your favorite recipe.  The fresh herbs and ingredients are so healthy and delicious.

Start by heating your oil and butter in a large skillet or heavy saucepan.  Pat your salmon fillets dry with paper towels and place in the pan skin side down.

Depending on how thick your fillets are as to how long it will take to cook the salmon.  If they are about ½ inch thick, plan on a total of three minutes.  One minute on the first side and two minutes on the second side.  Cook the fillet until it is flaky. Sprinkle with salt and pepper to taste.  Then remove it from the pan and set it aside for later.

Now add your onion to the pan and cook until it is translucent.  There is no need to cook it longer; we only want to allow it to release its flavor.  Add the garlic and cook for 30 seconds.  Do not allow the garlic to brown or harden. 

Pour in the wine or the chicken broth.  If you are using a wine, you will need to bring it to a boil and let it reduce to about half.  Next add the fresh tomatoes, sun-dried tomatoes, olives, capers, parsley, anchovy paste, cayenne, salt, and pepper.  Stir and bring to a boil.  Simmer for 10 minutes.  Lower the heat to medium low.  Now add the half and half.  Do not allow the mixture to bowl at this point.  We only want to heat it back up after adding the half and half.  This will take about 5 to 10 minutes.

Now plate your mean.  Put pasta in a bowl and ladle sauce over the top.  Sprinkle with parmesan cheese and basil leaves.  Top with the salmon fillet.  Ladle more sauce on top and sprinkle with cheese and basil.  Proudly serve the dish.

Recipe

Creamy Tomato Sauce Salmon Pasta

Servings: 2 – 3
2 to 3 six oz. salmon fillets
1 – 2 tbs. butter
1 tsp. olive oil
½ cup onion, chopped
3 cloves of garlic, finely chopped
½ cup of dry white wine or chicken broth
2 to 3 fresh tomatoes, chopped
¼ cup sun-dried tomatoes, chopped
1/2 cup castelvetrano olives, chopped
¼ cup capers, chopped
¼ cup parsley, chopped
1 tbsp. anchovy paste
1/8 tsp. cayenne pepper
½ tsp. salt
1/8 tsp. fresh ground pepper
1 cup half and half
¾ cup shredded parmesan cheese
¼ cup fresh basil leaves, torn
2/3 lb. spaghetti

Cook your pasta in a large saucepan. In large skillet or heavy sauce pan, add oil and butter. Heat to medium high. Pat the salmon fillets dry and put into skillet skin side down. Cook for one minute and turn. Cook two minutes or until salmon is flakey and remove to another dish and set aside. Add onions and cook until translucent. Add garlic and cook for 30 seconds. Pour in wine or broth and bring to a boil. If using wine, reduce the liquid by half to remove the alcohol. Add the fresh tomatoes, sun-dried tomatoes, olives, capers, parsley, anchovy paste, cayenne, salt, and pepper. Stir and bring to a boil. Simmer for 10 minutes. Lower heat to medium low and add half and half. Heat for 5 minutes. Drain pasta and put into a bowl. Ladle some sauce on top and sprinkle with parmesan cheese and basil leaves. Set the salmon fillet on top. Ladle with additional sauce, top with parmesan and basil.