Go Back
Print

Extended Summer Salmon Pasta

Prep Time 5 minutes
Cook Time 1 hour

Ingredients

  • 2 cups cherry tomatoes
  • 3-4 cloves garlic
  • olive oil
  • salt
  • pepper
  • 300 g feta cheese
  • 2 salmon filets or steaks (however you prefer to purchase)
  • 1 lemon
  • 2 cups spinach
  • 410 g rotini or other noodle of choice
  • 6-7 basil leaves

Instructions

  1. Preheat your oven to 400.

  2. Place your tomatoes in a deep baking tray (they will release a lot of liquid which you want to catch). Roughly chop garlic cloves and add them to the tray. Toss with a drizzle of oil and salt and pepper. Place the feta cheese in the center in one large piece. Bake for ~60 minutes.

  3. Meanwhile, cube your salmon (approx. 1 inch cubes) and toss with oil, salt, pepper and juice from 1/4 of the lemon. Spread out on a parchment-lined baking sheet and add to the oven for the last 25 minutes of baking time.

  4. Meanwhile, remove stems and roughly tear your spinach into bite sized pieces.

  5. When the salmon & tomato trays are about 20 minutes from being done, bring a pot of salted water to a boil. Cook your pasta as directed, adding the spinach to the pot with 1 minute of cooking time remaining. Drain, reserving 1/2 cup of pasta water.

  6. Return the drained pot of pasta and spinach to a burner on low heat, add a drizzle of oil and the reserved pasta water and stir until spinach is wilted. Remove from heat.

  7. When the tomato mixture is done baking, remove from oven and carefully use a wooden spoon to break apart the feta block. Add the contents of the baking dish (including released juices) to the pot of pasta and stir to combine.

  8. Add the cubed salmon to the pasta dish. Roll your basil leaves together and cut into thin pieces. Squeeze the remaining lemon juice over the pasta, finish with the basil leaves, and enjoy!