Lemon Basil Salmon with Roasted Tomato Pasta
A delightful dish that combines tender salmon with flavorful roasted tomatoes and al dente pasta, all brightened with lemon and fresh basil.
Servings: 4 servings
Calories: 550kcal
Ingredients
For the Salmon
- 4 fillets 4 salmon fillets (6 oz each) Tender, flaky, and packed with omega-3s
- 1 tablespoon 1 tablespoon butter (optional) For a rich finish
- 2 tablespoons 2 tablespoons fresh lemon juice Adds acidity and freshness
- 1 teaspoon 1 teaspoon lemon zest For a burst of brightness
- 1 teaspoon Salt and pepper to taste Essential for seasoning
For the Roasted Tomatoes
- 2 pints 2 pints cherry tomatoes Sweet and juicy, perfect for roasting
- 1 tablespoon 1 tablespoon capers, drained (optional) For a tangy kick
- 3 cloves 3 cloves garlic, minced, divided Aromatic and flavorful
- 1 teaspoon 1 teaspoon dried oregano Adds an herbaceous note
- 1 tablespoon 3 tablespoons olive oil, divided For sautéing and dressing
For the Pasta
- 12 oz 12 oz linguine pasta (or any pasta you like) Serves as the perfect base
- 1 cup 1/4 cup grated Parmesan cheese Adds richness and depth
- 1/4 cup 1/4 cup fresh basil leaves, chopped, plus more for topping The star herb for this dish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine 2 tablespoons of olive oil, lemon juice, half the minced garlic, half the chopped basil, lemon zest, salt, and pepper.
- Place the salmon fillets on a lined baking sheet and generously brush them with the lemon-basil mixture. Allow to sit for about 15 minutes.
- On a separate tray, toss the cherry tomatoes with the remaining tablespoon of olive oil, rest of the minced garlic, dried oregano, salt, and pepper.
Cooking
- Roast both trays: place the salmon in the oven for 12 to 15 minutes, while the tomatoes should roast for about 15 to 20 minutes.
- Cook the pasta in a large pot of salted boiling water until al dente and save ½ cup of the pasta water before draining.
- In a large pan, combine the roasted tomatoes (with all their juices) and a tablespoon of butter if desired, stirring over medium heat.
- Add the drained pasta and mix to incorporate, adjusting with reserved pasta water as needed.
- Gently stir in the remaining basil, grated Parmesan, and capers.
- Plate the pasta, top with the salmon, and garnish with additional basil and lemon wedges.
Notes
For more intense flavor, marinate the salmon longer. Consider topping with toasted pine nuts or slivered almonds for added crunch. You can also mix in seasonal herbs and different types of pasta as variations.