When we returned from Manila, my suitcase bulged with issues of FOOD Magazines and cookbooks I received as gifts for my Doreen G. Fernandez food writing award. I couldn’t wait to get cooking, as I went over the glossy pages from this delightful food magazine I am privileged to be a contributor for. So I zeroed in on cooking an easy Salmon Fillet on Pasta with Spinach and Cherry Tomatoes.
My son, Constante beat me to the kitchen, though. He found the Salmon Pasta recipe in one of the magazines and got dinner started. The citrus aromas from the sizzling salmon fillet he pan fried while he got the pasta boiling, were unbelievable. This dinner was definitely a winner.
Here’s what Constante had to say after cooking this Salmon Pasta for us:
“The salmon spaghetti with spinach and tomato came from my desire for a lighter pasta dish that didn’t skimp on full aromatic flavors. For a twist, I added fresh spinach and vine-ripened New Jersey tomatoes. As with most of my recipes, improvisation and a certain spontaneity was key in making a dish that I can enjoy with my friends and family, without having to think too hard or spend ungodly lengths of time in the kitchen.
I may make this Salmon Pasta dish again and will add some fresh, chopped parsley and the nutty flavors of cumin seeds, with lavish amounts of extra virgin olive oil and a hint of lime juice. Suggested pairing: serve with sliced avocados to compliment the flavors in the salmon if you wish.”
Salmon Fillet on Pasta with Cherry Tomatoes and Spinach
- 1 pound Salmon fillet
- 3/4 cup divided extra virgin olive oil
- 1 whole head peeled, minced garlic
- 2 cups washed, each sliced in half cherry tomatoes
- juice from 2 whole fresh lemons
- 2 cups washed, edges trimmed fresh spinach
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 8 ounces cooked according to package directions spaghetti pasta
- for topping freshly-grated parmesan cheese
- for garnish fresh lemon slices
- Cook spaghetti pasta according to package directions in a pot of boiling water with a pinch of salt. This should take 8 to 10 minutes to cook al dente. When done, drain pasta and set aside.
- In a large pan, over medium high heat, pan fry the salmon fillet in 4 tablespoons olive oil until cooked. This should take 12 to 15 minutes. Remove from pan and flake the salmon fillet. Set aside for later use.
- Using the same pan, add the remaining olive oil. Saute the garlic and cherry tomatoes. Add the lemon juice. Cook for 1 to 2 minutes till tomatoes get slightly soft.
- Add the spinach and cook for 1 minute. Do not let the spinach wilt. Season with salt and pepper.
- Toss in the cooked spaghetti pasta. Return the flaked salmon fillet. Blend well so that all ingredients fully coat the pasta. Top with parmesan cheese. Garnish with lemon slices. Serve warm.
- Photography credits: Salmon Pasta in Olive Oil dish by Constante G. Quirino.
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