Description
This Salmon with Gnocchi in a Creamy Tomato Sauce is a restaurant-quality dish that you can easily make at home. Tender salmon fillets are seared to perfection and served over fluffy gnocchi in a rich and flavorful tomato cream sauce, with a side of perfectly cooked asparagus. It’s an elegant and satisfying meal that’s perfect for a special occasion or a weeknight treat.
Ingredients
Units
Scale
For the Gnocchi:
- 500g dried gluten-free gnocchi
- 1 tablespoon butter
- 1 (400g) can crushed tomatoes
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 teaspoons Italian herb mix
- 2 tablespoons Parmesan cheese, grated
- 270ml fresh cream or coconut milk
- 1/2 cup fresh parsley leaves, chopped
- Sea salt and black pepper, to taste
For the Salmon:
- 4 (120g) salmon fillets
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon Italian herb mix
- 1 teaspoon sea salt
- 1 tablespoon olive oil
For the Asparagus:
- 1 bunch asparagus (approx. 8 spears)
- 1 teaspoon extra virgin olive oil
- Sea salt and black pepper, to taste
For Garnish (Optional):
- Parmesan cheese, grated
- Fresh parsley or basil leaves
- Dried chili flakes
Instructions
- Prepare Ingredients: Snap off the woody ends of the asparagus and cut each spear into three pieces. Season the salmon fillets with paprika, garlic powder, black pepper, Italian herb mix, and sea salt.
- Cook Asparagus: Heat olive oil in a large pan over high heat. Add the asparagus and sear for 2-3 minutes, or until slightly charred and tender. Season with salt and pepper. Remove and set aside.
- Cook Salmon: In the same pan, heat more olive oil over medium-high heat. Sear the salmon fillets skin-side down for about 4 minutes, then flip and cook for another 4 minutes, or until cooked to your liking. Remove and set aside.
- Cook Gnocchi: While the asparagus and salmon are cooking, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions. Drain and set aside.
- Make Creamy Tomato Sauce: In the same pan used for the salmon, melt the butter. Add the crushed tomatoes and cook for 2 minutes, stirring, to reduce slightly. Season with salt, pepper, paprika, garlic powder, and Italian herb mix. Pour in the cream (or coconut milk) and bring to a gentle simmer. Stir in the Parmesan cheese until melted, then add the cooked gnocchi and parsley. Toss to coat.
- Assemble: Divide the creamy gnocchi between four plates. Top with asparagus spears and a salmon fillet. Garnish with extra Parmesan cheese, parsley or basil, and chili flakes (if desired).
Notes
- Use your favorite type of gnocchi, but ensure it is gluten-free if needed.
- Adjust the cooking time for the salmon based on your preferred level of doneness.
- Substitute heavy cream with coconut milk for a dairy-free option.
- Serve with a side salad or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 Serving
- Calories: 680kcal
- Sugar: 10g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 120mg
