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Salmon Pasta Pomodoro

An easy, light yet filling, pasta pomodoro dish with salmon. Goes great with colorful steamed mixed veggies.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine nordic
Servings 4 people
Calories 2659 kcal

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Colander For draining pasta
  • 1 Large Skillet with Lid For cooking salmon and combining ingredients
  • 1 Spatula or Tongs For stirring, flipping, and tossing
  • 1 Chef's Knife and Cutting Board For preparing vegetables and salmon

Ingredients
  

Main

  • 1 8 ounce package spaghetti
  • ¼ cup extra-virgin olive oil
  • 1 onion chopped
  • 1 tablespoon minced garlic
  • 4 4 ounce salmon fillets
  • salt and pepper to taste
  • 3 Roma tomatoes chopped
  • 1 tablespoon chopped fresh basil
  • ½ cup grated Parmesan cheese

Instructions
 

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Reserve 1 cup of the pasta water. Drain well in a colander set in the sink.
  • Heat olive oil in a large skillet over medium-high heat. Place onion and garlic in the skillet in an even layer then lay salmon fillets on top. Place a lid on the skillet and cook the salmon until it flakes easily and the onions are tender. Flake all of the salmon. Season with salt and pepper, then reduce the heat to medium. Toss the spaghetti, tomatoes, and basil with the salmon and sprinkle with Parmesan cheese. Stir in some of the pasta water if the pasta becomes dry.

Notes

Achieving perfectly al dente spaghetti is crucial; it should have a slight bite. Always reserve pasta water, as its starchy consistency is key for emulsifying the sauce and preventing dryness. When cooking the salmon, avoid overcooking it, as it can become dry and tough. The lid helps steam the fish gently while tenderizing the aromatics. Fresh, ripe Roma tomatoes will offer the best flavor and texture, and don't skimp on fresh basil—it makes all the difference in a pomodoro. A final drizzle of high-quality extra virgin olive oil before serving can enhance both flavor and sheen. Consider a pinch of red pepper flakes for a subtle heat kick.