Salmon and Tomato Fettucine

You'll be sure to add this Italian inspired dish to your repeat recipe roster!

Serves 4

Prep

10M

Cook

10M

Total

20M

TIP: Leftover oil from olives can be saved to add to a dressing or other pasta dishes.

Ingredients

375g fettucine

120g halved green marinated olives

500g skinless salmon fillets

1 red onion, thinly sliced

400g ripe tomatoes, chopped

1 cup torn fresh basil leaves, plus extra to garnish

Method

Cook fettucine in a large saucepan of boiling, salted water until tender. Drain. Cover to keep warm.

Drain olives, reserving oil.

Meanwhile, season salmon with salt and pepper. Heat a large, deep, non-stick frying pan over a medium to high heat. Cook salmon for about 3 minutes on each side, or until cooked to your liking. Remove. Cover with foil. Break into pieces.

Heat the same frying pan with 2 tblsps of the reserved oil over a medium heat. Add onion. Cook, stirring occasionally, for about 2 minutes, or until soft.

Add tomatoes. Cook, stirring, for 2 minutes, or until just soft. Add olives. Season with salt and pepper. Stir for 1 minute, or until hot.

Stir in pasta and torn basil, then gently stir through salmon.

Serve with grated parmesan and lemon wedges (optional). Garnish with extra basil leaves.

New Idea team