Quick Pasta with Salmon and Tomatoes in Cream Sauce

Ingredients

• 1 lb of penne pasta
• 1 lb of salmon fillet, cubed
• 2 cloves of garlic, minced
• 1 pint of cherry tomatoes, halved
• 1 tablespoon of olive oil
• 1/2 cup of heavy cream
• 1/4 cup of freshly grated Parmesan cheese
• Salt and pepper to taste

Directions

1. Bring a pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions.
3. Meanwhile, heat the olive oil in a large skillet over medium heat.
4. Add the garlic and cook for 1 minute, stirring constantly.
5. Add the salmon cubes and cook for 3-4 minutes, stirring occasionally.
6. Add the tomatoes and cook for 2-3 minutes, stirring occasionally.
7. Reduce the heat to low and add the cream, stirring to combine.
8. Stir in the Parmesan cheese and salt and pepper to taste.
9. Drain the cooked pasta and add to the skillet.
10. Stir to combine and cook for 1-2 minutes, or until the sauce has thickened.
11. Serve hot and enjoy!

Interesting Facts

• This dish is a great way to use up leftover salmon.
• You can also use canned salmon if you don't have any fresh.
• You can add other vegetables such as mushrooms or spinach to this dish.
• You can switch out the Parmesan for another cheese such as feta or goat cheese.
• This dish pairs well with a crisp white wine such as Sauvignon Blanc.