Salmon Tortellini
A delightful and comforting dish that combines tender pasta and flavorful salmon, perfect for busy weeknights or a special weekend meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
- Diet: Pescatarian
Ingredients
- 6 oz / 180g salmon fillet
- 8 oz / 220g refrigerated tortellini
- 1 Tbsp olive oil
- 1/3 cup cream cheese
- 2 garlic cloves, minced
- 1/2 tsp dill, dried
- 3 Tbsp mozzarella cheese
- 1 small tomato, chopped
- 1/2 zucchini, chopped
- 2 Tbsp fresh chopped basil
- Parmesan cheese (optional, for serving)
Instructions
- Prepare the vegetables: Start by chopping the zucchini and tomato, and set them aside.
- Cut the salmon: Cut the salmon fillet into bite-sized pieces for quicker cooking.
- Cook the salmon: In a large pan over medium heat, add 1 tablespoon of olive oil. Once hot, add the salmon pieces, dried dill, and chopped tomato. Add a tablespoon of water and a pinch of salt. Cover with a lid and cook for about 3-4 minutes until the salmon is just cooked through.
- Make the sauce: Stir in the cream cheese and black pepper. If the mixture seems too thick, add another tablespoon of water to create a creamy sauce.
- Add the tortellini: Stir in the refrigerated tortellini and cook according to the package instructions, typically around 3-4 minutes. Make sure the tortellini is heated through and well-coated with the sauce.
- Finish with vegetables: Stir in the minced garlic, chopped zucchini, fresh basil, and mozzarella cheese. Cook for an additional minute until the zucchini is tender and the cheese is melted.
- Serve: Plate your salmon tortellini hot, with a sprinkle of Parmesan cheese on top if desired.
Notes
Don’t overcook the salmon to prevent it from becoming dry. Adjust creaminess by adding more cream cheese or heavy cream as desired.