Seared Salmon: Sundrenched Tomato Cream & Pasta

Imagine sinking your fork into perfectly seared salmon, its crispy skin giving way to a flaky, tender interior. Now picture that salmon nestled atop a bed of spaghetti, coated in a luscious, vibrant tomato cream sauce that bursts with the sun-kissed flavors of summer. Sounds divine, doesn’t it? This Seared Salmon with “Sundrenched” Tomato Cream & Pasta recipe delivers that restaurant-quality experience right to your kitchen. And the secret? A simple, yet transformative ingredient swap that elevates the entire dish.

This recipe is more than just a meal; it’s an experience. The bright, savory notes of the tomato cream sauce complement the richness of the salmon, while the pasta provides a satisfying base. Whether you’re looking to impress guests or simply treat yourself to a delicious and relatively quick weeknight dinner, this dish is sure to become a new favorite. Are you ready to discover the magic of sun-dried tomato paste? Let’s dive in!

Ingredients for Sun-Kissed Salmon & Pasta Perfection

Here’s what you’ll need to create this culinary masterpiece. Don’t worry, most of these ingredients are pantry staples!

• 4 salmon fillets, skin on: Opt for wild-caught salmon if possible, as it tends to have a richer flavor and higher nutritional value. The skin is key for achieving that irresistible crispy texture.
• 8 ounces spaghetti: Feel free to use your favorite type of pasta. Whole wheat or gluten-free spaghetti also works beautifully.
• 1 tablespoon olive oil: Extra virgin olive oil adds a lovely fruity note, but regular olive oil is perfectly fine for cooking.
• 1/2 cup finely diced yellow onion: Yellow onion provides a foundational sweetness and depth of flavor to the sauce.
• 2 cloves garlic, minced: Garlic is essential for that savory, aromatic punch. Freshly minced is always best!
• 1/2 teaspoon red pepper flakes: Add a touch of heat and complexity. Adjust the amount to your spice preference – or omit entirely if you prefer a milder flavor.
• 1 (14.5 ounce) can crushed tomatoes: Crushed tomatoes form the base of our vibrant sauce. Look for high-quality canned tomatoes for the best flavor.
• 1/4 cup vegetable broth: Vegetable broth adds moisture and depth of flavor to the sauce. Chicken broth can also be used as a substitute.
• 1/4 cup heavy cream: Heavy cream lends a luxurious richness and creaminess to the sauce. For a lighter option, you can use half-and-half or even coconut cream (though it will slightly alter the flavor profile).
• 2 tablespoons sun-dried tomato paste (The Secret!): This is the star ingredient! Sun-dried tomato paste intensifies the tomato flavor, adding a concentrated sweetness and umami that elevates the sauce to a whole new level.
• 1 tablespoon butter: Butter adds richness and helps to emulsify the sauce, creating a velvety smooth texture.
• Salt and freshly ground black pepper to taste: Seasoning is crucial! Don’t be afraid to taste and adjust the seasoning throughout the cooking process.
• Fresh basil leaves, for garnish: Fresh basil adds a pop of color and a burst of herbaceous freshness.

Step-by-Step: Creating Your Seared Salmon Masterpiece

Ready to transform these simple ingredients into a restaurant-worthy dish? Follow these easy steps, and you’ll be savoring every bite in no time!

1. Cook spaghetti according to package directions. Drain and set aside. Make sure to salt the pasta water generously – this is your only chance to season the pasta itself. Cook the pasta al dente, as it will continue to cook slightly when you toss it with the sauce.
2. While pasta cooks, prepare the sauce. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Using a large skillet ensures that you have enough room to toss the pasta with the sauce later. Cook the onion until it’s translucent and slightly softened, releasing its natural sweetness.
3. Add garlic and red pepper flakes, cooking for 1 minute more until fragrant. Be careful not to burn the garlic, as it can become bitter. Cook it just until you can smell its fragrant aroma. The red pepper flakes add a subtle kick, but you can adjust the amount to your liking.
4. Stir in crushed tomatoes, vegetable broth, and sun-dried tomato paste. Bring to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened. The sun-dried tomato paste is the secret weapon here! It adds a concentrated burst of flavor that elevates the entire sauce. Simmering the sauce allows the flavors to meld together and the sauce to thicken slightly.
5. Stir in heavy cream and butter. Season with salt and pepper to taste. The heavy cream adds a luxurious richness and creaminess to the sauce, while the butter helps to emulsify the sauce and create a velvety smooth texture. Be sure to taste and adjust the seasoning with salt and pepper.
6. While the sauce simmers, prepare the salmon. Pat salmon fillets dry with paper towels and season with salt and pepper. Patting the salmon dry is crucial for achieving a crispy skin. Season generously with salt and pepper on both sides.
7. Heat a tablespoon of olive oil in a separate skillet over medium-high heat. Place salmon fillets skin-side down in the skillet and sear for 5-7 minutes, or until the skin is crispy and golden brown. The key to crispy salmon skin is a hot pan and patience! Don’t move the salmon around while it’s searing. Let it sit undisturbed until the skin is golden brown and crispy.
8. Flip salmon fillets and cook for another 3-5 minutes, or until cooked through. The cooking time will depend on the thickness of the salmon fillets. Use a fork to gently flake the salmon to check for doneness. It should be opaque and slightly firm to the touch.
9. Add cooked spaghetti to the skillet with the tomato cream sauce and toss to coat. Toss the spaghetti with the sauce until it’s evenly coated. You can add a splash of pasta water if the sauce is too thick.
10. Serve spaghetti with a seared salmon fillet on top. Garnish with fresh basil leaves. Serve immediately and enjoy! The fresh basil adds a pop of color and a burst of fresh flavor.

Expert Tips & Serving Suggestions for Seared Salmon

Want to take your Seared Salmon with “Sundrenched” Tomato Cream & Pasta to the next level? Here are some expert tips and serving suggestions to help you create the perfect dish:

• Prep Ahead: You can make the tomato cream sauce ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it before tossing it with the pasta. This is a great way to save time on busy weeknights.
• Crispy Skin Secrets: For extra crispy salmon skin, score the skin lightly with a sharp knife before searing. This helps render the fat and allows the skin to crisp up evenly. Be sure to use a hot pan and don’t overcrowd it!
• Serving Suggestions: Pair this dish with a simple green salad with a lemon vinaigrette to balance the richness of the sauce. A side of roasted asparagus or steamed broccoli would also be delicious.
• Storage: Store leftover salmon and pasta in separate airtight containers in the refrigerator for up to 2 days.
• Reheating: Reheat the pasta in a skillet over medium heat, adding a splash of broth or water to prevent it from drying out. Reheat the salmon in a separate skillet or in the oven at 350°F (175°C) until heated through.
• Make it a Date Night Dish: This dish is elegant enough for a special occasion. Serve it with candlelight and a refreshing beverage for a romantic dinner.

Ready to try this incredible recipe? Don’t forget to share your creations on social media and tag us! We can’t wait to see your culinary masterpieces. Let us know in the comments if you made any tasty modifications!

Frequently Asked Questions About Seared Salmon with Tomato Cream Sauce

Got questions? We’ve got answers! Here are some frequently asked questions about this Seared Salmon with “Sundrenched” Tomato Cream & Pasta recipe:

Can I use frozen salmon fillets?

Yes, you can use frozen salmon fillets. Just make sure to thaw them completely before cooking. The best way to thaw salmon is in the refrigerator overnight. You can also thaw them quickly by placing them in a sealed bag and submerging them in cold water for about 30 minutes.

Can I use a different type of pasta?

Absolutely! Feel free to use your favorite type of pasta. Penne, fettuccine, or even rigatoni would all work well with this sauce. If you’re gluten-free, you can use gluten-free pasta.

Can I make this recipe vegetarian?

While this specific recipe features salmon, you can easily adapt the tomato cream sauce for a vegetarian dish. Simply omit the salmon and serve the sauce over pasta with roasted vegetables or grilled tofu. Consider adding some spinach or kale to the sauce for extra nutrients.

What if I don’t like sun-dried tomatoes?

While the sun-dried tomato paste is the secret ingredient that elevates this sauce, you can substitute it with regular tomato paste if you prefer. However, keep in mind that the flavor will be different. You may need to add a pinch of sugar to balance the acidity of the tomatoes.

Can I add other vegetables to the sauce?

Definitely! Feel free to add other vegetables to the sauce. Sautéed mushrooms, bell peppers, or zucchini would all be delicious additions. Add the vegetables along with the onion and garlic and cook until softened.

How do I prevent the salmon from sticking to the pan?

The key to preventing the salmon from sticking is to use a hot pan and enough oil. Make sure the pan is preheated before adding the oil, and then let the oil heat up for a minute or two before adding the salmon. Don’t overcrowd the pan, and don’t move the salmon around while it’s searing. Let it sit undisturbed until the skin is golden brown and crispy.

Can I make this recipe ahead of time?

You can make the tomato cream sauce ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it before tossing it with the pasta. The salmon is best cooked fresh, but you can prepare it ahead of time and store it in the refrigerator for up to 2 days. Reheat it gently before serving.

How do I know when the salmon is cooked through?

The cooking time will depend on the thickness of the salmon fillets. Use a fork to gently flake the salmon to check for doneness. It should be opaque and slightly firm to the touch. The internal temperature should reach 145°F (63°C).

Can I grill the salmon instead of searing it?

Yes, you can grill the salmon instead of searing it. Preheat your grill to medium-high heat and grill the salmon skin-side down for about 5-7 minutes, or until the skin is crispy and golden brown. Flip the salmon and cook for another 3-5 minutes, or until cooked through.

Is this recipe healthy?

This recipe can be part of a healthy diet. Salmon is a great source of protein and omega-3 fatty acids. The tomato cream sauce provides vitamins and antioxidants. To make it even healthier, use whole wheat pasta and reduce the amount of heavy cream.

Can I freeze this recipe?

It is not recommended to freeze this recipe as the texture of the cream sauce and cooked salmon may change upon thawing.

What is the optimal serving temperature for this dish?

This dish is best served immediately while the pasta and sauce are hot and the salmon is still crispy. The contrast in textures and temperatures contributes to the overall enjoyment of the meal.

Final Thoughts: Savoring the Flavors of Summer

There you have it – a simple yet sophisticated Seared Salmon with “Sundrenched” Tomato Cream & Pasta recipe that’s sure to impress. From the crispy salmon skin to the vibrant tomato cream sauce, every bite is bursting with flavor. The sun-dried tomato paste is the secret ingredient that takes this dish to the next level, adding a concentrated sweetness and umami that you won’t be able to resist.

So, what are you waiting for? Gather your ingredients, fire up your stove, and get ready to create a culinary masterpiece. Don’t be afraid to experiment with different variations and make this recipe your own. And most importantly, don’t forget to share your creations with us! We love seeing your photos and hearing your feedback. Happy cooking!