Salmon tomato oregano pasta

Step 1/8

• 1 tomatoes
• ½ red onion
• 50 g portobello mushrooms

Fine dice the onion, tomatoes and mushrooms.

Step 2/8

Heat olive oil, add the onion, steer until transparent.

Step 3/8

Add the diced mushrooms, steer until they are moistury.

Step 4/8

• ½ tbsp tomato paste

Add the tomato paste and let it bake for a while until it’s runny.

Step 5/8

Add the cream, cut the salmon into bite ready pieces and add it as well.

Step 6/8

Season with oregano, pepper, a pinch of salt (be careful with the salt as the salmon and shrimps both give it a salty flavour too)

Step 7/8

Keep steering occasionally, add the diced tomatoes, and keep below boiling point.

Step 8/8

Before serving, add half the shrimps to the mass. Serve with tagliatelle or other pasta of choice. As a presentational bonus you can add some spring onion green, extra fine diced tomatoes, and some of the remaining shrimps on top of the plate.

Enjoy your meal!