This Spicy Salmon Pasta Is Creamy, Fiery, and Incredibly Rich

For the salmon:

• 2x 120-150g boneless skinless salmon fillets
• 1/2 tsp smoked paprika, cayenne pepper
• 1/4 tsp salt, black Pepper
• 2 tsp olive oil
• 1 tbsp butter

For the pasta:

• 200g linguine
• 1 small white onion, diced
• 2 cloves of garlic, diced
• 6 sun-dried tomatoes, finely diced
• 1/2 tsp chilli flakes
• 2 tbsp tomato paste
• 1/4 cup dry white vino
• 1/3 cup chicken stock
• 2/3 cup double/heavy cream at room temp
• 30g grated parmesan
• 1 tbsp finely diced fresh parsley
• Salt & black pepper

1. Mix the salmon seasoning and sprinkle over both fillet sides.

2. Heat 2 tsp of oil over medium-high heat. Add the fillets and fry until they are lightly crisp on the bottom, then flip them over and repeat the procedure. Melt in the butter and baste the fillets until they’re almost cooked. You will find that the salmon will blacken from the seasoning, but make sure it doesn’t burn.

3. At this point, add the pasta to salted boiling water and cook it until it is al dente. Remember not to drain it as this will be needed in this spicy salmon pasta dish.

4. Add the onion to the fat and fry until soft and golden, after which you’ll need to add the garlic, chili flakes, and sun-dried tomatoes and cook for another minute.

5. Stir in the tomato puree and fry, then pour in the vino. Cook this for a few minutes, or until it’s almost evaporated and the pungent smell dissipates, deglazing the pan with your spoon.

6. Pour in the stock and cream then mix it all up thoroughly. Simmer this, then turn the heat down. Transfer the cooked pasta to the pan, then toss to coat in the sauce. Then, put in the parsley and parmesan until the parmesan has melted.

7. Break up the salmon, then toss that in too. If the sauce is too thick toss in a splash of the leftover pasta water. Check the dish for seasoning and adjust if deemed necessary, then simply serve and enjoy this spicy salmon pasta dish!