New This Month

Salmon Pasta with Spicy Tomato Sauce


Finish off salmon leftovers with this easy-to-prepare pasta dish which gets its spice from crushed red pepper flakes.

  • Servings: 4

Photography: Kirsten Strecker

Source: Body+Soul, June 2005


  • 8 ounces spinach fettuccine pasta
  • 2 tablespoons plus 1 teaspoon olive oil
  • 1 cup red onion, finely diced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1 salmon fillet (8 ounces)
  • 1/4 teaspoon dried dill weed
  • 1 pound Roma tomatoes, peeled, seeded, and chopped
  • 1/4 cup dry white wine
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup grated Parmesan cheese


  1. Cook pasta in boiling water according to the package directions. Drain, reserving pasta water. Toss pasta with 1 teaspoon olive oil. Keep it warm.

  2. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onions. Cook and stir until softened. Add red pepper flakes, oregano, and salmon. Break up the salmon with a spatula as it cooks. Stir in dill, chopped tomatoes, and wine; bring to a boil. Turn heat to low. Simmer for 10 minutes; season with salt and pepper. Add some reserved pasta water if the sauce gets dry.

  3. Mound the pasta on plates. Make a well in the center of each mound and ladle in the tomato-salmon sauce. Garnish with parsley and Parmesan cheese. Serve warm.

Cook's Notes

You can buy salmon as steaks or fillets; skin on fillets comes off easily after cooking. Aficionados consider king (a.k.a. chinook), sockeye (a.k.a. red), and coho (a.k.a. silver) to be the tastiest types.

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