Tortellini with Salmon and Creamy Parmesan Sauce
A recipe for creamy Parmesan sauce with tortellini and pan-fried salmon.
Servings 4 servings
Calories 1085kcal
Ingredients
- 25 g butter
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 100 ml white wine - or stock*
- 250 ml whipping cream (38% fat)
- 100 g Parmesan, finely grated
- 1/2 tsp grated nutmeg - perhaps a little more
- 70 g fresh spinach
- 500 g tortellini - I use ricotta and spinach
- 4 pieces of salmon fillet
- Salt and freshly ground pepper
- Oil
Instructions
- Remove any bones from the salmon fillets and season with salt and pepper.
- Melt the butter in a frying pan with a little oil and fry the onion and garlic for a couple of minutes.
- Pour in the white wine and let it reduce slightly before adding the cream and Parmesan. *If using stock, season the sauce with a squeeze of lemon before serving.Let the sauce simmer gently over a low heat while you cook the salmon and tortellini.
- Cook the tortellini according to the packet instructions. Reserve the pasta water.
- Heat a little oil in a frying pan and fry the salmon fillets over a fairly high heat for about 3 minutes on each side, depending on thickness.
- Season the sauce with nutmeg, salt and freshly ground pepper, then stir in the spinach until it wilts.
- Tip the tortellini into the pan and toss them in the sauce. Adjust the consistency with a little pasta water and let the tortellini simmer in the sauce briefly, until the sauce thickens and clings to them.
- Divide the tortellini between 4 deep plates and top each with a piece of salmon and some freshly ground pepper.
Nutrition
Calories: 1085kcal | Carbohydrates: 79g | Protein: 54g | Fat: 60g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 249mg | Sodium: 1646mg | Potassium: 864mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3184IU | Vitamin C: 7mg | Calcium: 559mg | Iron: 4mg