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Home Recipes

Salmon and Tomato Fettucine

You'll be sure to add this Italian inspired dish to your repeat recipe roster!
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TIP: Leftover oil from olives can be saved to add to a dressing or other pasta dishes. 

Ingredients

Method

1.

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

2.

Drain olives, reserving oil. 

3.

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. 

4.

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. 

5.

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. 

6.

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

7.

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

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