Creamy Tomato Salmon with Spaghetti - Salmon in a creamy red pepper and tomato sauce with a mix of regular and courgette spaghetti - Ready in 20 mins.
I made courgette spaghetti!
I read an article at the weekend on 'Why a spiralizer will leave you feeling peckish and miserable' and sadly looked over at my new spiralizer sitting on the countertop in it's box. I am a bit of a sucker for these gadgets, and do admit to having a juicer, a fondue set and a meat grinder being ignored at the back of the cupboard.
Determined to prove the article wrong however, I got on with making some courgette spaghetti that very evening, and it was fun!
Now, I love spaghetti and I don't think any vegetable is going to replace the satisfaction I get from a bowl of steaming hot pasta. However, that doesn't mean you should forget this gadget as a fad that will leave you hungry. It's all about balance! For me, the best way to serve this stuff is lightly boiled (i.e 1 minute) and mixed with regular spaghetti.
I can honestly say I enjoyed this Creamy Tomato Salmon with Spaghetti meal all the more for having both the spaghetti and the courgette in there. Plus my kids ate it all too!
I am going through a bit of a stage of looking for things to spiralize now though (sweet potatoes and carrots? yes! Tomatoes and mushrooms? no....).
I served the spaghetti with salmon cooked in a tomato and red pepper sauce - which is one of the regulars on my dinner menu at home. It's creamy and tangy and delicious, but also healthy and quick.
Towards the end of cooking, I like to push the salmon to the side of the pan and blend up half of the sauce using a hand blender (ooh another GREAT gadget) - this thickens the sauce, but also leaves some texture in there.
Top it all off with a sprinkle of grated cheese and chopped basil and you have a 20 minute meal that ticks all the boxes.
Now, where can I buy one of those automatic winding spaghetti forks.....
More Delicious Salmon Recipes
For all you salmon lovers out there like me (we try and have salmon once a week on the menu), here are some more of my favourites:
My deconstructed Salmon Sushi Bowl
Sticky Salmon with chilli lime noodles
Garlic Bread Crusted Salmon. This 'hack' makes a fantastically impressive centrepiece.
Pan Fried Salmon and Spaghetti with Lemon Cream Sauce
And my award winning Fish Pie, its sooo good 🙂
The Creamy Tomato Salmon with Spaghetti Recipe:
Creamy Tomato Salmon with Spaghetti
Ingredients
Salmon and Sauce:
- 1 tbsp olive oil
- 1 brown onion - peeled and chopped
- 2 cloves garlic - peeled and minced
- 1 large red pepper - chopped
- 3 pieces of boneless salmon - doesn't matter if the skin is on, as it can easily be removed during cooking
- 1 x 400g tin chopped tomatoes
- 1 tbsp. tomato puree/paste - check for gluten free if required
- 1/2 tsp dried thyme
- 1 tsp sugar
- 3 tbsp double/heavy cream
Spaghetti:
- 300 g dried spaghetti or fresh pasta - gluten free if required
- 1 large courgette/zucchini
To serve:
- Grated parmesan or mature cheddar cheese
- Fresh basil - roughly chopped
INSTRUCTIONS
- Put a large pan of water on to boil for your pasta.
- Heat the oil in a large frying pan and add the onions. Cook on a medium heat for 3-4 minutes, stirring occasionally. Next add the garlic and red pepper and cook for 2 minutes. At this point your water should be boiling. Add the pasta and cook on a gentle simmer for 12-13 minutes.
- Add the salmon to the pan (skin side down if it has skin) and turn the heat up to high. Pour in the tin of chopped tomatoes. Add the tomato puree, thyme and sugar. Give everything a gentle stir and when it starts to bubble, turn the heat down to medium - allowing the salmon to cook in the simmering sauce.
- Whilst the sauce is simmering, use your spiralizer to spiralize the courgette/zucchini.
- Check on your salmon. After about 5-6 minutes of simmering, turn the salmon over. At this point, if the salmon has skin, you can remove it using a pair of tongs and a fork. Break the salmon up a little bit to help it cook faster.
- After another 5 minutes of simmering, move the salmon to one side of the pan, take the pan off the heat and very carefully (so you don't get splashed) use a hand blender to blend half of the sauce. Add the cream, mix and put back on the heat.
- Add the courgette noodles to the pasta pan for the last minute of cooking, then drain and divide between four bowls.
- Spoon the salmon and sauce on top of the spaghetti and serve with a sprinkle of grated cheese and chopped basil.
✎ Notes
To reheat - defrost thoroughly at room temperature and re-heat until piping hot throughout either in a pan or in the microwave. . Nutritional Information is per serving.
Nutrition
Kath Clayton says
I love salmon and pasta, so this is the dish for me, had it for supper a couple days ago, yummy. Having it again tomorrow loved it that much.
thespicetrain says
Love the colors in this photo, beautiful combination! (And delicious too! :)).
Nicky Corbishley says
Thanks Nicole, I was pretty chuffed that the green courgette looked good against the sauce. I was worried it might end up a little garish, but it worked out 🙂
Thalia @ butter and brioche says
I make salmon for dinner regularly and am always searching for new and creative ways to cook it - thanks for this recipe, I have to make it.
Nicky Corbishley says
Thank Thalia, I hope you enjoy it. This ones almost as much of a staple as good old spag bol and chilli in our house.
tamingofthespoon says
We eat a lot of salmon in our house. This looks like a great new way to cook it. I don't own a spiralizer, so I'll try to make my julienne peeler work to make the zucchini noodles. Thanks for this recipe.
Nicky Corbishley says
I've got to admit, I rarely venture away from salmon when it comes to cooking fish. You can do so much with it. Loving your salmon chowder with bacon recipe - I'll have to go for that next!
Julie is HostessAtHeart says
I wondered about this gadget too! I think it would make the most beautiful salads. This dish looks gorgeous. Like you though I will always have room for a bit of pasta.
Nicky Corbishley says
🙂 Cold spaghetti, all stuck together, eaten straight from the pan? Yep count me in. I don't mind losing a bit of pasta for courgette, but I don't think I could swap it completely!!