This is easy and delicious pasta dish with simple tomato pesto sauce. But what makes it special is added salmon that is previously dipped in almond butter. It gives such a nice nutty taste when cooked. Just make sure you don’t dry out the salmon and burn any small almond pieces.

Keep in mind that pasta in tomato sauce takes a bit longer time to cook as if in water. If you are in a hurry you can make pasta and tomato sauce separately to make it a bit faster. But you can sacrifice some flavour and creamy texture.

Love the shell shaped pasta to. How about you?

Shell pasta in tomato sauce with almond salmon pieces

Cook Time 40 minutes
Servings 4 portions


  • 300 grams of salmon
  • 250 grams of shells pasta
  • 350 grams of tomato puree
  • 2 garlic cloves
  • 2 tablespoons of basil pesto
  • 1 tablespoon of almond butter
  • A pinch of coconut sugar
  • Salt
  • Black pepper
  • Black pepper
  • Basil leaves
  • Grana Padano cheese


  • Peel the garlic and squash or grate it and then cook in olive oil for a minute or two. Add the tomato puree, pesto and a pinch of coconut sugar. Season it with salt and pepper and cook up to 15 minutes. Stir occasionally.
  • Remove any skin from the salmon and cut salmon into cubes. Put it in a bowl together with almond butter, salt, pepper and mix gently.
  • Add pasta to the tomato sauce and pour in hot water (enough to cover the ingredients) and cook until the pasta is done. During this time, stir and add more water if necessary, but make sure that it boils enough at the end that the dish is not watery. Before the end, taste and if necessary, add salt and pepper.
  • Cook salmon pieces for a few minutes in a pan on olive oil and be gentle when turning so that it does not fall apart.
    Serve the pasta with pieces of salmon and add a few basil leaves on top, sprinkle with cheese.
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