Salmon A La Rosa Recipe

Inspired by Spezia

Time30m

Serves4

Fresh Scottish salmon, fresh basil and tomato crème rosa sauce tossed with farfalle.

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Ingredients

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1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
2
Prepare the Salmon
Season the Scottish salmon fillets with salt and black pepper on both sides.

3
Sauté Garlic
In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
4
Make the Sauce
Add the tomato sauce and heavy cream to the skillet. Stir well to combine and bring to a gentle simmer. Cook for about 5 minutes.
5
Add Basil
Chop the fresh basil leaves and add them to the sauce. Stir to combine and let simmer for an additional 2 minutes.

6
Cook the Salmon
In another skillet, heat a little olive oil over medium-high heat. Place the seasoned salmon fillets in the skillet, cooking for about 4-5 minutes on each side, or until cooked through and flaky.

7
Combine Pasta and Sauce
Once the salmon is cooked, remove it from the skillet and set aside. In the skillet with the sauce, add the drained farfalle pasta and toss to coat evenly in the sauce.
8
Serve
Plate the pasta and top with the cooked salmon fillets. Garnish with additional fresh basil if desired and serve immediately.