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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season the salmon generously with paprika, garlic granules, oregano, rosemary, chilli flakes, basil, salt, and pepper. Rub in the seasoning and olive oil, then set aside.
Finely chop the shallots and add to a pan.
Cook the shallots until soft, then add crushed garlic cloves and chopped sundried tomatoes. Cook until fragrant, about 2 minutes.
Add a good squeeze of tomato purée and 1/2 tsp of each seasoning. Continue to cook.
Add creme fraiche, stirring while adding spinach. Stir until the spinach wilts down.
Add the salmon to a hot pan and fry on each side for 5â6 minutes until cooked through.
Cook the pasta while the salmon is cooking. Add at least 2 ladlefuls of pasta water to the sauce to loosen it.
Add chopped parsley and grated Parmesan, if using.
Add the drained pasta, keep stirring until fully combined, then add your salmon and enjoy!
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A lid on the pan speeds up the salmon cooking process.
Adjust the amount of pasta water added to the sauce to reach your desired consistency.
Can I use a different type of fish?
Yes, you can substitute salmon with another firm fish like cod or halibut.
What can I use instead of creme fraiche?
You can use sour cream or Greek yogurt as a substitute for creme fraiche.
How do I know when the salmon is cooked?
The salmon is cooked when it flakes easily with a fork and is opaque in the center.
Can I make this dish ahead of time?
It's best enjoyed fresh, but you can prepare the sauce ahead of time and reheat it before adding the pasta and salmon.
What type of pasta works best?
Any pasta shape that holds sauce well, such as penne or fusilli, works great for this dish.
