By mixing earthy herbs, tart cranberries, and sweet maple syrup, these thyme-roasted Brussels sprouts will transform plain old sprouts into a gourmet side dish. Using this meal to accentuate the beautiful fall tastes is a great idea.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (8 ounce) package spaghetti
- ¼ cup extra-virgin olive oil
- 1 onion, chopped
- 1 tablespoon minced garlic
- 4 (4 ounce) salmon fillets
- salt and pepper to taste
- 3 Roma tomatoes, chopped
- 1 tablespoon chopped fresh basil
- ½ cup grated Parmesan cheese
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Reserve 1 cup of the pasta water. Drain well in a colander set in the sink.
- Heat olive oil in a large skillet over medium-high heat. Place onion and garlic in the skillet in an even layer then lay salmon fillets on top. Place a lid on the skillet and cook the salmon until it flakes easily and the onions are tender. Flake all of the salmon. Season with salt and pepper, then reduce the heat to medium. Toss the spaghetti, tomatoes, and basil with the salmon and sprinkle with Parmesan cheese. Stir in some of the pasta water if the pasta becomes dry.
Nutrition Facts
| Calories | 616 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 3 g |
| Protein | 35 g |
| Saturated Fat | 6 g |
| Sodium | 229 mg |
| Sugars | 5 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Great quick recipe that is versatile. I had some cooked salmon that I needed to use up. I also added some asparagus and some spinach. Some reviewers said it needed a pop, so I also used a dash of red pepper flakes. We really enjoyed this – I’m looking forward to trying it with other vegetables.
That was lush. I added a chilli to give it a little kick
Made both normal and gluten-free Salmon Pasta Pomodoro with a twist. Added sautéd garlic mushrooms and white wine. Turned out sooo good!
This is a family favorite, we’ve been making it 2 – 3 times a month for almost 10 years I think! Instead of spaghetti, I always use bowtie pasta, and the key to whether or not it is a “good” batch or a “GREAT” batch is how well the onions caramelize while they are cooking with the salmon. There are times when I’ve thought I almost burned the onions, but those end up being some of the best batches! I also very rarely follow measurements, just heap in however much or little I’m feeling like. We love garlic and onions, so I use lots of those along with some red pepper flakes, and use as many tomatoes as I can (usually grape tomatoes quartered). My daughter has been eating this since she started on solid food, and loves it to this day!
This recipe had a really nice taste. I added fresh chopped spinach and additional mini tomatoes and it tasted great.
I had leftover pasta and salmon so this was perfect! I even used some grape tomatoes that I’d frozen because they were past their prime but great for soups and in this case this meal. Also used dried basil but about a third the amount of fresh. Talk about quick and easy peasy! Will definitely make again!
Delicious. Made it to the T. Used 2 cups of cherry tomatoes as that is what I had from the garden, fresh basil, angel hair pasta. Seasoned the salmon fillets with lemon pepper and salt. Threw in a handful or two of spinach that needed to be used…we loved it… will make again for sure.
Too bland. I added some cream and a bit of spices when I reheated the rests and it was a bit better.
Easy to make a very tasty. Only thing that I did differently is that we had pasta left over from the night before so I followed the directions and put it in with the SALMON Since the pasta was dry and at room temperature I added some White wine to moisten the Angel hair pasta and it came out excellent
I’ve made this quite a few times and it is very good! I use a can of good diced tomatoes instead of fresh ones and it keeps the pasta moist and delicious.
I made it and really liked it
I make this simple recipe regularly with Alaskan salmon. It is one of our family favorites. Use fresh tomatoes, fresh basil, plenty of garlic, good salmon, and freshly grated parmesan cheese (and a lot of it!). Absolutely delish.
In the US we’ve allowed our concept of Italian food to become dominated by high calorie, creamy and often difficult to prepare dishes. As a result, we’re often eating it from pre-prepared ingredients with tons of additives or in restaurants, paying more for it from our pocketbooks and our health than we ought to. Italian traditions like pomodoro and cacciatore are typically light, inexpensive, easy and healthy, and dishes like this are a fantastic example. I used this recipe as a guide, but used what I had: two cans of Honeyboy boneless, skinless salmon, a 14 oz can of whole, peeled tomatoes, dehydrated basil and garlic, and a bag of cheap grated store brand Parmesan. The pasta I used was a spinach and chia variety that cooks up in 3 minutes. All in all, my family had a very enjoyable meal that cooked up in under 30 minutes with no premeditation, and from all non-perishable ingredients except for the onion, which we almost always have on hand. For the amount of food and quality of meal, it was also remarkably inexpensive. The entire yield also came in under 2000 calories, meaning the adult size portions were likely around 500-700. Meals like this are what save a busy, working middle class family’s culinary life.
This is a recipes we make a lot. We love as it is fresh and healthy. We added triple the tomatoes and fresh basil to give it more flavor. You will not be disappointed if you love salmon and pasta.
It was just dry, boring and lacked any sauce. Easy, yes. Also, keeping a lid on the pan is a way bad idea, the salmon cooked all the way through and did not get crispy. I’m not going to do that again.
Great tasting, easy, and quick! I followed the recipe closely but not exactly – less oil for the salmon and a few capers (2 T?) at the end. Great summer meal!
Turned out really good. I don’t like to cook but it was very easy. Used a little less than full pack of spaghettini. Added 1 extra raw tomato at end. And used the shelf Parmesan cause it cheaper. So yummy. Steamed brocolli on the side. Looking forward to leftovers tomorrow…
Forgot to put cheese in so just grated some and served it separately! It was my first time to cook anything this decent and it wasn’t so bad!
Ive made this recipe as written a few times and it’s wonderful and simple, but this time I tried a few suggestions from other commenters and it was amazing. While steaming I added a few dashes of lemon pepper and a splash of white wine. Then while mixing in pasta and tomatoes I added a simple white sauce. Fantastic! My husband had two huge helpings. Thank you so much for the recipe! It will be in my rotation.
I prefer to add two cans of Fire Roasted Tomatoes, a little more fresh garlic and a handful of Capers. It gives a little more juice so that I have an excuse (like one is needed!) to get a loaf of french bread.
So easy and delicious. Simple fresh ingredients are the trick in making this so good.