Barilla® Spaghettini Salmon Sliders

with Fresh Tomatoes, Light Mayo & Fresh Arugula

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Ingredients for 6 people

  • 1/2 box Barilla® Spaghettini
  • 1 egg
  • 2 tbs. (30 mL) Parmigano-Reggiano cheese
  • 2 tbs. (30 mL) extra virgin olive oil
  • 1 lb. (454 g) salmon ground
  • Salt and black pepper to taste
  • 1 cup (340 g) arugula packed
  • 6 tbs. (90 mL) light mayonnaise
  • 6 slices plum tomatoes
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  • Bring a large pot of water to a boil
  • Meanwhile, mix egg, olive oil and cheese
  • Cook pasta according to package directions
  • Drain and let cool down 5 minutes then stir in egg mixture
  • Place pasta flat [about ½ inch] on a sheet pan and bake in the oven at 400° F for about five minutes
  • Cut rounds with a cookie cutter and bake again until slightly crispy, set aside
  • Season salmon with salt and pepper
  • Form sliders about the size of a muffin pan opening
  • Cook salmon sliders on a nonstick pan over medium heat for about five minutes on each side and serve in the pasta “buns” with arugula, tomato and mayo
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