Ingredients
Scale
- 1 white onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 14.5 oz can fire-roasted diced tomatoes
- 1 cup chicken or vegetable stock
- 1 tsp lemon juice
- 1/2 cup white wine
- 1/3 cup capers
- 1/3 cup kalamata olives
- 2 cups fresh salmon, cut into 1” cubes
- 1/4 cup heavy cream
- 4 cups dried rotini pasta
- 1/4 cup grated Parmesan
Instructions
- Add olive oil and unsalted butter to a high-walled pan on medium heat
- Dice onion and add it to the pan
- Dice garlic and add it to the pan once the onion is translucent
- Add can of tomatoes, stock, lemon juice and white wine to the pan and reduce the liquid by about a third.
- Once reduced, add capers, olives and salmon.
- Stir for about two minutes until the salmon is cooked.
- Finish the sauce with heavy cream.
- Serve over cooked rotini pasta and top with Parmesan.
- Note – from a timing POV, I usually drop the dry pasta into boiling water right after adding the garlic to the pan.