Salmon Ala Rosa Recipe
Fresh Scottish salmon, fresh basil and tomato crème rosa sauce tossed with farfalle.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Salmon
Sauce
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Drain and set aside.
Salmon Preparation
- 2
Prepare the Salmon
While the pasta is cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Season the salmon fillet with salt and black pepper. Once the oil is hot, place the salmon skin-side down in the skillet.
- 3
Sauce Preparation
- 4
Make the Sauce
In the same skillet used for the salmon, add 1 tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
- 5
Add Tomatoes
Add the halved cherry tomatoes to the skillet and cook for about 5 minutes, or until they start to soften.
- 6
Combine with Cream
Stir in the heavy cream and bring to a gentle simmer. Season with salt and black pepper. Let it simmer for an additional 2-3 minutes until slightly thickened.
- 7
Add Basil
Remove the skillet from heat and stir in the chopped fresh basil.
Combine and Serve
- 8
Combine Pasta and Sauce
Add the cooked farfalle pasta to the sauce and toss to coat evenly.
- 9
Serve
Flake the cooked salmon and place it on top of the pasta. Garnish with additional fresh basil if desired and serve immediately.