Garlic-Salmon Tagliatelle Pasta

Garlic-Salmon Cherries Tomatoes

With Spinach Tagliatelle Pasta by Ann Booker


2 lb. fresh salmon (wild sockeye or you can buy salmon either skin-on or skin-off)

2 tablespoons Old Bay Garlic & Herb Seasoning or to taste

½ teaspoon salt

½ cup flour for coating

3 tablespoons Olive oil

2 tablespoons butter (not during the Daniel Fast)

½ cup chicken broth (low sodium)

½ cup cherries tomatoes (whole or cut in half)

1 tablespoon fresh lemon juice

5 to 6 fresh garlic cloves minced (more or less to taste)

4 ounces uncooked whole wheat pasta (your choice)

Option: garnish with fresh chopped parsley, fresh lemon wedges, red pepper flake or parmesan cheese. I did not use parmesan cheese because of the Daniel Fast.


1. Cook pasta according to package direction, add salt.

2. Sprinkle the salmon with Old Bay Garlic & Herb Seasoning and coat it in the flour.

3. Add Olive oil to a skillet over low to medium heat. Once the skillet is hot (be careful not to burn the oil), add the salmon and cook it for 2 to 3 minutes per side. Then remove the fish from the skillet set aside. If you bought salmon with skin and don’t want to eat it, you can easily peel the skin off at this time if you wish.

4. In the skillet add the chicken broth, garlic, cherries tomatoes, and lemon juice and cook for 1 minute.

5. Add salmon back into the skillet and break it up with your spoon into bite-size pieces cook for 2 to 3 minutes until it’s cooked through.

6. Drain the pasta and add it to the skillet (you can add a little pasta water if you wish). Toss and serve immediately. Garnish with chopped parsley, red pepper flakes, parmesan cheese if desired.

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