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Pasta with salmon and black olives

If you want a very simple yet delicious dish for a weekend lunch or midweek supper, try this Mediterranean-style pasta with salmon and black olives. It’s  yummy, healthy and super-easy, particularly if you use pre-cooked leftover salmon like I did (but you can fry/grill salmon fillet in just 5 minutes). I made this dish using gluten-free fusilli but of course feel free to use your own favourite pasta!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 fillet of salmon
  • 200 g pasta of your choice
  • 1 small red onion finely chopped
  • 1 clove of garlic sliced
  • 2 Tbsp olive oil
  • 200 g ripe tomatoes chopped
  • 1 Tbsp tomato purée
  • ½ cup black olives
  • 1 Tbsp chopped herbs basil or parsley
  • To serve: grated parmesan and/or chilli flakes optional

Method
 

  1. Pan-fry or grill the salmon and let it cool.
  2. Meanwhile cook the pasta according to the packet instruction and drain.
  3. In a frying pan heat the oil and gently sauté the onion and garlic until soft, then add the tomatoes. When the tomatoes have softened add the tomato purée. Season with salt and pepper. Taste it, it might need a couple of pinches of sugar!
  4. Stir through the olives and herbs, then add the pasta. Finally flake the fish into bite-sized chunks and fold in the pasta.
  5. Serve with ground pepper and Parmesan or chilli if you like.