Pasta with Salmon and Potatoes
Category: First Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Mezze Penne Rigate | 320g |
| Potatoes | 500g |
| Fresh Rosemary | To taste |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Extra Virgin Olive Oil (for potatoes) | 60g |
| White Wine (for potatoes) | 50g |
| Garlic | 1 clove |
| Salmon Fillet | 300g |
| Extra Virgin Olive Oil (for salmon) | 20g |
| Fine Salt | To taste |
| Pink Pepper | To taste |
| White Wine (for salmon) | 40g |
| Cherry Tomatoes | 200g |
| Extra Virgin Olive Oil (for tomatoes) | 40g |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Fresh Thyme | To taste |
| Garlic | 1 clove |
Instructions
-
Prepare the Potatoes:
Begin by peeling the potatoes and cutting them into 1 cm cubes. Finely chop the fresh rosemary. In a large pan, add the chopped rosemary, cubed potatoes, and season with salt and black pepper. Stir to coat the potatoes in the seasoning, then deglaze with white wine. Let the potatoes cook over moderate heat, stirring occasionally, until they are golden and tender, about 15-20 minutes. -
Prepare the Salmon:
While the potatoes cook, take the salmon fillet and remove the skin using a sharp, flexible knife. Be sure to run the knife parallel to the fillet to avoid wasting any meat. Once the skin is removed, carefully pull out any remaining bones with tweezers. Heat 20g of olive oil in a non-stick pan over medium heat. Add the salmon and cook gently, turning it carefully to avoid breaking it apart. Season with salt and deglaze with 40g of white wine. Once the alcohol has evaporated, sprinkle the salmon with pink pepper for added flavor. Set the cooked salmon aside. -
Prepare the Cherry Tomatoes:
Wash the cherry tomatoes and slice them into quarters. Heat 40g of olive oil in another pan, and add 1 clove of garlic, lightly crushed. Let the garlic infuse the oil for about 5 minutes, then add the quartered cherry tomatoes. Season with black pepper and let the tomatoes cook for 5-7 minutes until they soften and release their juices. -
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the whole wheat mezze penne rigate according to the package instructions, or until al dente. Drain the pasta, reserving a bit of the cooking water. -
Combine the Dish:
In the pan with the tomatoes, add the cooked pasta, followed by the golden potatoes, salmon chunks, and fresh thyme leaves. Toss everything gently to combine. If needed, add a splash of the reserved pasta cooking water to help bind the ingredients together. Taste and adjust seasoning with salt and black pepper if necessary. -
Serve:
Plate the pasta with salmon and potatoes, garnishing with extra thyme and a sprinkle of pink pepper. Serve immediately and enjoy the perfect balance of flavors in this hearty yet light dish.
This Pasta with Salmon and Potatoes recipe combines the heartiness of roasted potatoes with the delicate flavor of salmon, paired with a fresh tomato and rosemary sauce. The dish is a perfect choice for a nourishing, satisfying meal thatβs both flavorful and easy to prepare.
