Description
This easy Salmon Feta Pasta with Tomato is a quick yet elegant baked dish, combining tender flaky salmon, juicy grape tomatoes, creamy feta, and perfectly cooked pasta. Ready in under 40 minutes, it’s perfect for a weeknight dinner or an impressive, healthy meal for guests.
Ingredients
Units
Scale
Pasta
- 8 oz (225g) dried penne or rigatoni pasta
Baked Salmon & Tomato
- 2 salmon fillets (about 8 oz/225g each), skinless
- 1 cup grape or cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes (optional, for heat)
Feta & Toss-ins
- 4 oz (115g) feta cheese, crumbled
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped (plus more for garnish)
Finishing Touches
- Zest of 1 lemon
- Lemon wedges, for serving
Instructions
- Preheat and prep baking dish – Preheat your oven to 400°F (200°C). Grease a medium baking dish or line with parchment for easy cleanup.
- Arrange and season – In the baking dish, add the salmon fillets and surround them with the halved tomatoes. Drizzle with olive oil, sprinkle with oregano, salt, pepper, and red pepper flakes. Add minced garlic over the salmon and tomatoes.
- Bake – Bake for 18-20 minutes, or until the salmon is just cooked through and flakes easily, and the tomatoes are blistered and juicy.
- Cook pasta – While salmon bakes, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain pasta.
- Combine everything – Remove salmon dish from the oven. Flake the salmon gently with two forks, discarding any bones. Add the cooked pasta and crumbled feta directly to the baking dish. Pour in a splash of reserved pasta water to moisten, if needed. Toss everything together gently, mixing in the fresh basil and lemon zest.
- Serve – Divide the creamy salmon feta pasta into bowls, garnish with extra basil and serve with lemon wedges on the side. Enjoy immediately!
Notes
- You can use whole wheat or gluten-free pasta if preferred.
- Substitute spinach or arugula for extra greens—add to the pasta just before serving so they gently wilt.
- If you like more tang, add a few capers or a splash of white wine to the baking dish before roasting.
- Leftovers keep for up to 2 days in the fridge; reheat gently before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 470
- Sugar: 4g
- Sodium: 610mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 68mg
