Fresh Tomato and Salmon Pasta

Method

• How to Make Fresh Tomato and Salmon Pasta
• Bring a large pot of salted water to a boil for the pasta
• Rinse and pat dry the salmon fillets
• Chop the shallot finely
• Slice the spring onions thinly
• Dice the plum tomatoes into small pieces
• Chop the fresh parsley and set aside
• Rinse and gently dry the fresh basil leaves
• Rub the salmon fillets with a little olive oil, salt, and black pepper
• Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat
• Place salmon fillets in the skillet and sear for 2-3 minutes per side, until just cooked through
• Remove the salmon, let rest for 2 minutes, then gently flake into large chunks
• Add pasta to boiling water and cook until al dente according to package instructions
• While pasta cooks, wipe out the skillet and add 2 tablespoons olive oil
• Sauté the shallot over medium heat until softened and fragrant (about 2 minutes)
• Add diced tomatoes to the pan, season with salt and black pepper, and cook until slightly softened (about 4 minutes)
• Stir in the spring onions, 1 tablespoon of chopped parsley, and half the basil leaves
• Drizzle in the lemon juice and toss gently to combine
• Drain the pasta, reserving 2 tablespoons of the cooking water
• Add the hot pasta to the skillet with tomatoes, tossing to coat; add reserved pasta water if sauce needs loosening
• Add flaked salmon, gently folding into the pasta and tomato mixture
• Sprinkle with bread crumbs and remaining parsley
• Drizzle with remaining olive oil, top with extra basil leaves to serve
• Plate the pasta in shallow bowls, ensuring generous salmon pieces on top
• Serving suggestion: finish with a grind of black pepper and an extra squeeze of lemon if desired