Contents
- 1 The First Bite That Hooked Me
- 2 My Messy First Try
- 3 Why This Dish Shines
- 4 A Nod to the Past
- 5 Ingredients:
- 6 Simple Steps to Salmon Pasta Perfection
- 7 3 Twists on This Weeknight Winner
- 8 Serving Suggestions for Any Occasion
- 9 Storing and Reheating Tips
- 10 Common Issues and Fixes
- 11 Your Questions Answered
- 12 Let’s Dish Together
- 13 Tomato Basil Salmon Rotini Delight
The First Bite That Hooked Me
The smell of garlic and tomato paste hit me first. Then came the creamy parmesan, melting into hot rotini. My fork broke through crispy salmon, releasing steam. One bite—rich, tangy, herby—and I was sold. Ever wondered how you could turn a simple pasta dish into something unforgettable? This recipe does it. It’s cozy but fancy, like a hug from your favorite aunt. Try it. Your kitchen will smell like an Italian bistro in minutes.My Messy First Try
I burned the tomato paste. The pan smoked, and I panicked. But I scraped it off, added cream, and saved the sauce. The salmon? Perfectly golden. Lesson learned: mistakes don’t ruin a dish. Home cooking is about joy, not perfection. My family still licked their plates clean. Now I laugh at that smoky kitchen memory. What’s your funniest cooking fail? Share below!Why This Dish Shines
– Crispy salmon meets creamy sauce—a texture match made in heaven. – Basil brightens the rich flavors, like sunshine on a cloudy day. Which flavor combo surprises you most? Is it the spicy paprika with sweet tomato? Or the salty parmesan with fresh herbs? I can’t pick. Every bite feels like a little party.A Nod to the Past
This dish mixes Italian pasta tricks with American weeknight ease. Rotini’s twists catch every drop of sauce. *Did you know?* Tomato paste was a Roman pantry staple. Today, it’s our secret for deep flavor fast. Salmon adds fancy flair without fuss. Food history matters—it connects us. What’s your go-to pasta shape? Tell me in the comments!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Rotini pasta | 8 ounces | |
| Salmon | 1 pound | Skin removed, cut into 1-inch pieces, patted dry |
| Extra virgin olive oil | 1 tablespoon | |
| Paprika | 1 teaspoon | |
| Garlic powder | ½ teaspoon | |
| Kosher salt | ½ teaspoon | |
| Black pepper | ¼ teaspoon | |
| Red pepper flakes | 1 pinch | Optional |
| Extra virgin olive oil | 1 tablespoon | |
| Garlic | 1 teaspoon | Minced |
| Tomato paste | 2 tablespoons | |
| Heavy cream | 1 cup (238 g) | |
| Grated parmesan cheese | ½ cup (50 g) | Plus more for garnish |
| Kosher salt | ½ teaspoon | |
| Black pepper | ¼ teaspoon | |
| Fresh basil | ¼ cup | Chopped |
| Chopped parsley | As needed | For garnish |
| Salt | To taste |
Simple Steps to Salmon Pasta Perfection
Step 1 Boil salted water for the rotini. Cook until al dente. Save ½ cup pasta water. Drain and set aside. (Hard-learned tip: Undercook pasta by 1 minute—it finishes in the sauce.) Step 2 Mix paprika, garlic powder, salt, pepper, and red pepper flakes. Coat salmon evenly. Let it sit 5 minutes for flavor. Step 3 Heat olive oil in a skillet. Sear salmon 2–3 minutes per side. Don’t crowd the pan. Remove when golden. Step 4 Sauté garlic in the same pan. Add tomato paste. Cook until darker. Stir in cream and whisk smooth. Step 5 Off heat, add parmesan, salt, and pepper. Stir until melted. Toss in basil. Fold pasta into sauce. Step 6 Add reserved pasta water slowly. Top with salmon. Garnish with parsley and extra cheese. Serve hot. What’s your go-to pasta shape for creamy sauces? Share below! Cook Time: 20 minutes Total Time: 30 minutes Yield: 4 servings Category: Dinner, Pasta3 Twists on This Weeknight Winner
Vegetarian Swap salmon for roasted mushrooms. Use veggie broth instead of pasta water. Spicy Double the red pepper flakes. Add diced jalapeños to the sauce. Seasonal Try sun-dried tomatoes in winter. Fresh cherry tomatoes work in summer. Which twist would you try first? Vote in the comments!Serving Suggestions for Any Occasion
Pair with garlic bread or a crisp green salad. Add lemon wedges for brightness. Drink with chilled white wine or sparkling lemonade. Both cut the richness nicely. Which would you choose tonight?
Storing and Reheating Tips
Keep leftovers in the fridge for up to 3 days. Use airtight containers to lock in freshness. For longer storage, freeze portions in freezer-safe bags. Thaw overnight in the fridge before reheating. *Fun fact: Salmon stays tender when reheated gently.* To reheat, warm pasta in a skillet with a splash of cream or water. Stir often to prevent drying. Microwave works too—cover with a damp paper towel. Batch-cook the sauce and pasta separately for easy weeknight meals. Why this matters: Prepping ahead saves time without sacrificing flavor. Ever tried freezing this dish? Share your tricks in the comments!Common Issues and Fixes
Salmon sticking to the pan? Pat it dry first. Oil should be shimmering before adding fish. Sauce too thick? Add reserved pasta water slowly. Too thin? Simmer longer or sprinkle in extra parmesan. Why this matters: Small tweaks make big differences in texture. Pasta overcooked? Undercook it slightly—it’ll finish in the sauce. Tomato paste tasting bitter? Cook it just until darkened, not burnt. Basil wilting? Stir it in last for fresh flavor. Which fix helped you most? Tell me below!Your Questions Answered
Q: Can I make this gluten-free? A: Yes! Use gluten-free rotini or rice pasta. Check labels on tomato paste and spices. Q: How far ahead can I prep this? A: Cook salmon and sauce 1 day ahead. Store separately. Toss with pasta when ready. Q: What’s a good dairy swap? A: Coconut cream works. Skip parmesan or use nutritional yeast for cheesy flavor. Q: Can I double the recipe? A: Absolutely. Use a bigger pot and skillet. Adjust seasoning to taste. Q: What if I don’t have fresh basil? A: Use 1 tsp dried basil. Add it with the tomato paste.Let’s Dish Together
This recipe is a weeknight hero in my house. Creamy, zesty, and ready fast. Tag Savory Discovery on Pinterest with your creations. I’d love to see your twist! Happy cooking! —Elowen Thorn.
Tomato Basil Salmon Rotini Delight
Description
Experience the rich flavors of this Tomato Basil Salmon Rotini Delight, featuring perfectly seared salmon and a creamy tomato basil sauce.
Ingredients
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain pasta and set aside.
- In a small bowl, combine paprika, garlic powder, kosher salt, black pepper, and red pepper flakes. Sprinkle the seasoning mixture over the salmon pieces. Toss to coat.
- To a large nonstick skillet over medium-high heat, add olive oil and swirl to coat the pan. Once the oil is shimmering and hot, place the salmon pieces in a single layer, leaving space between each one. Sear undisturbed for 2–3 minutes per side, until a golden crust forms and the salmon flakes easily with a fork.
- Carefully remove the salmon from the pan and set aside on a plate.
- Reduce heat to medium. To the same skillet, add olive oil and minced garlic. Sauté for about 30 seconds.
- Stir in tomato paste and cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly in color.
- Pour in heavy cream and whisk until smooth and fully combined.
- Remove from heat. Add grated parmesan cheese, salt, and pepper, stirring until the cheese is fully melted.
- Stir in chopped basil.
- Add cooked pasta to the skillet and toss to coat it in the sauce. Gradually pour in reserved pasta water, a little at a time, stirring until the sauce reaches your desired consistency. (I added about ¼ cup pasta water.)
- Place the cooked salmon on top of the pasta.
- Garnish with chopped parsley and grated parmesan. Salt to taste. Serve immediately.
Notes
- For a lighter version, substitute half-and-half or whole milk for heavy cream.
Salmon, Pasta, Tomato, Basil, Creamy