Creamy Sun-Dried Tomato
Spicy Salmon Pasta

A luxurious fusion of seared, spice-rubbed salmon and linguine tossed in a velvety sun-dried tomato cream sauce with a gentle chili kick.

Ingredients

• 2 salmon fillets
• 250 g linguine or pasta of choice
• 200 ml heavy cream
• 50 g sun-dried tomatoes, chopped
• 12 white onion, finely diced
• 3 cloves garlic, minced
• 30 g parmesan cheese, freshly grated
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 12 tsp red chili flakes
• 60 ml white wine or chicken broth
• optional fresh parsley
• to taste salt and black pepper

Instructions

1. 1Season the salmon

   

   Combine the smoked paprika, cayenne pepper, salt, and black pepper in a small bowl. Generously rub this spice blend over both sides of the raw salmon fillets until they are evenly and heavily coated. This seasoning will create a flavorful crust once the fish is seared.

   Tip: Pat the salmon dry with a paper towel before applying the spices to ensure they adhere better to the surface.
2. 2Sear the salmon

   

   Heat olive oil in a non-stick pan over medium-high heat. Carefully place the seasoned salmon fillets into the pan and sear for about three minutes. The goal is to develop a crispy, dark-red crust on the bottom before flipping.

   Tip: Wait for the oil to shimmer before adding the fish to ensure it starts searing immediately without sticking.
3. 3Baste with butter

   

   Flip the salmon and cook for another two minutes. Add a tablespoon of butter to the pan; once it melts and begins to foam, use a metal spoon to continuously pour the hot butter over the fillets until they are cooked through and aromatic.

   Tip: Basting adds a rich, buttery flavor and helps keep the salmon moist during the final stage of cooking.
4. 4Sauté the onions

   

   After removing the salmon from the pan, add the finely diced white onions to the remaining butter and salmon drippings. Sauté the onions over medium heat until they become translucent and pick up the browned bits from the bottom of the pan.

   Tip: Use a wooden spoon to scrape the bottom of the pan as you sauté to incorporate all the flavor from the salmon sear.
5. 5Add the garlic

   

   Stir the minced garlic into the pan with the softened onions. Cook for about one minute until the garlic is fragrant, being careful to stir constantly so it does not burn.

   Tip: If the pan feels too dry, add another small knob of butter to help the garlic sauté evenly.
6. 6Add tomatoes and chili

   

   Incorporate the chopped sun-dried tomatoes and red chili flakes into the aromatic mixture of onions and garlic. Stir well to combine and allow the tomatoes to soften slightly before adding the liquid ingredients.

   Tip: Sun-dried tomatoes in oil provide a deeper, more concentrated flavor than dry-packed ones.
7. 7Deglaze the pan

   

   Pour a splash of white wine into the pan to deglaze the mixture of onions, garlic, and sun-dried tomatoes. Use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pan, which are packed with concentrated flavor that will deepen the sauce.

   Tip: If you prefer to cook without alcohol, you can use chicken broth or a squeeze of lemon juice to achieve a similar deglazing effect.
8. 8Add the heavy cream

   

   Pour the heavy cream into the pan and stir it thoroughly into the tomato and onion base. Continue to stir over medium heat until the sauce becomes a uniform, creamy orange color and begins to simmer and thicken slightly.

   Tip: Add the cream gradually and keep the heat at medium to prevent the sauce from boiling too rapidly or separating.
9. 9Toss in the pasta

   

   Transfer the cooked linguine or pasta of your choice directly into the pan. Use tongs to toss the noodles through the creamy orange sauce until every strand is thoroughly coated and has absorbed some of the flavorful liquid.

   Tip: Save a cup of the starchy pasta water before draining; if the sauce looks too thick after adding the pasta, add a splash of the water to loosen it up.
10. 10Mix in the parmesan cheese

    

    Sprinkle a generous amount of freshly grated parmesan cheese over the pasta. Stir it in well so the cheese melts completely into the sauce, adding a savory richness and helping the sauce cling perfectly to the pasta.

    Tip: For the best texture and melt, grate the parmesan cheese yourself from a block rather than using pre-shredded varieties.
11. 11Combine with salmon and serve

    

    Flake the seared salmon into large chunks and toss them back into the pan. Gently fold the salmon into the creamy pasta until heated through, then garnish with fresh parsley and extra chili flakes before serving.

    Tip: Be careful not to over-mix at this stage; you want to keep the salmon in nice, flaky chunks rather than breaking them down too much.

Storage & Reheating

Burn It Off

Frequently Asked Questions