Preparation

• Rinse the salmon thoroughly under running water, let it drain in a colander, and pat dry with kitchen paper towels.
  It must be very dry.

  Whether fresh or thawed, take the salmon out of the fridge at least half an hour before cooking.

  In a hot pan, sear the salmon fillet or fillets on both sides until the skin comes off easily.
  Move the seared salmon to a plate and carefully remove the skin, any cartilage, and bones.

• Transfer the salmon back into the pan.
  Add the tomato sauce.
  Season with a pinch of salt and a pinch of pepper.
  Bring to a boil and let cook gently.

• Using a silicone spatula, mix and flake the salmon fillet.

  Turn off the heat.
  Blend with an immersion blender directly in the pan.

  With the heat off, add the parsley and mix.

• Cook the pasta, rinse it under running water and drain it.

  Meanwhile, heat the salmon and tomato cream.
  Put the pasta in the pan with the salmon and tomato cream and mix.

  Plate.
  Grind some more pepper.

  Your fresh salmon pasta with tomato sauce without cream is ready.

  Enjoy your meal!

  

• If you wish, you can blend with a couple of tablespoons of your choice between:
  • Greek yogurt;
  • ricotta;
  • low-fat spreadable cheese.

• • Whole wheat pasta with salmon, lemon, and marjoram.