Pasta with salmon and potatoes
- Lactose Free
- Energy Kcal 816
- Carbohydrates g 89
- of which sugars g 6.4
- Protein g 23.3
- Fats g 39.2
- of which saturated fat g 6.57
- Fiber g 5.2
- Cholesterol mg 22
- Sodium mg 962
- Difficulty: Very easy
- Prep time: 30 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
Dive into the rich flavors of northern Italy with this super tasty salmon pasta recipe. It's all about simplicity and flavor. Mezze penne integrali—those whole wheat pasta tubes with ridges—are just perfect for holding the creamy bits and tender salmon flakes. The salmon? Cooked with a touch of pink pepper, so its true flavors really shine. Meanwhile, potato cubes are fried until crispy and tossed with rosemary, giving it an aromatic and cozy feel. I mean, it is a healthy twist on creamy salmon pasta that stays rustic and simple. Not too fancy. Which is great.
And in northern Italy, the tradition of blending hearty ingredients like potatoes with lighter fish really shines in this easy salmon pasta. Plus, mezze penne integrali? They're not just for show—they grip the sauce, ensuring each bite is moist and packed with flavor. Seriously good. The rosemary and pink pepper offer a unique twist without overshadowing the salmon's freshness. And you know what? The golden potato cubes add a sweet and earthy balance. Makes this dish stand out even among classic salmon pasta recipes.
This isn’t your typical tomato or cream-based pasta; it’s all about tender bites, a rustic feel, and keeping things simple yet really really tasty. Northern Italians, they know how to make everyday ingredients work together. And this salmon and potato pasta totally proves it. Whether it’s a quick weeknight meal or a Sunday gathering, this dish always feels just right on the table, celebrating the beauty of northern Italian cooking with every mouthful. And for real, can't go wrong.
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INGREDIENTS
- Pasta ingredients
- Whole wheat Penne Rigate pasta 11.3 oz (320 g)
- Potatoes 1.1 lbs (500 g)
- Rosemary to taste
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil 4 tbsp (60 g)
- White wine 1.7 oz (50 g)
- Garlic 1 clove
- for the salmon
- Salmon fillets 10.6 oz (300 g)
- Extra virgin olive oil 1.3 tbsp (20 g)
- Fine salt to taste
- Red pepper to taste
- White wine 1.5 oz (40 g)
- for the cherry tomatoes
- Cherry tomatoes 1 cup (200 g)
- Extra virgin olive oil 3 tbsp (40 g)
- Fine salt to taste
- Black pepper to taste
- Thyme to taste
- Garlic 1 clove
How to prepare Pasta with salmon and potatoes
To prepare the pasta with salmon and potatoes, start by cooking the latter. Peel the potatoes and cut them into chunks of about 0.4 inches 1. Finely chop the rosemary 2 and set it aside. Place the oil in a pan, add the garlic (core removed) and let it brown, then remove it 3.
Add the chopped rosemary and potatoes 4. Salt, pepper, and stir to flavor everything. Deglaze with the white wine 5 and let it cook for about 10-15 minutes 6.
In the meantime, clean the salmon. Using a flexible and sharp knife, remove the skin by sliding the knife parallel to the fillet 7. Also remove the bones with tweezers 8 and cut the salmon into chunks about 1.5 inches 9.
Pour the oil into a non-stick pan, let it heat up, and add the salmon 10. Sauté it over moderate heat, being careful to turn it gently, so as not to break it, salt it and deglaze with white wine 11. Once the alcohol has evaporated, add the pink pepper 12 and turn off the heat.
Wash the cherry tomatoes and cut them into 4 parts 13. Pour the oil into a pan, add the garlic 14 (core removed) and let it brown. At this point, remove it and add the cherry tomatoes, salt 15, pepper, and cook for about 5 minutes.
Cook the mezze penne in plenty of boiling water, salted to taste 16. Drain them al dente 17 and add them to the pan with the cherry tomatoes 18.
Mix and finish cooking for a couple of minutes, then add the potatoes 19, salmon chunks, and thyme leaves 20. Mix again to combine all the ingredients and serve your pasta with potatoes and salmon 21.