This is my favorite pasta dish made with fresh salmon and tomatoes in a cream sauce. If you want to reduce the calories, you can use milk for part of the cream, but believe me, with cream it is to die for!
Incredibly fast, elegant, delicious! I used milk and added a couple tablespoons of butter as I did not have cream, but next time I will use cream. I found some "black from tula" tomatoes fresh from the farmer's market, and I really believe they made it special. This is as good as any seafood pasta dish you will get at a great restaurant...and ready in ten minutes? Amazing.
Loved this recipe. I've started doing a lot of cooking since being on a low salt diet. I used pre-cooked maple salmon since that's what I had left over. That's the only change I made.
We really liked this dish - it was almost too easy to cook, requires minimal ingredients and makes lots of leftovers! It's also kinda fancy for the minimal effort required! :) I used the frozen Pacific Salmon filets from Costco (only 2 of them = 10oz), I think that next time if I am cooking up a full box of 12 or 16 oz's spaghetti like the recipe calls for, I will bump up the amount of salmon to spread the sauce further and increase the sauce-noodle ratio. Cooking for 2, we had enough leftovers for about 4-5 lunch-sized servings after eating this for dinner! YUM! Definitely keeping in my favorites for a more regular dinner rotation!
I only added onions to the recipe. The best pasta I have ever taste. It was delicious.
Super quick and easy to make and tastes delicious. I have made this a few times already. The other day I used parsley cause that's what I had at hand instead of the basil and that was tasty, too (though I prefer the basil).
