Lemon Basil Salmon with Roasted Tomato Pasta
A delightful dish combining succulent salmon with vibrant roasted cherry tomatoes and al dente pasta, enhanced by the freshness of lemons and the aromatic essence of basil.
Servings: 4 servings
Calories: 550kcal
Ingredients
For the Salmon Marinade
- 4 pieces salmon fillets (6 oz each) Fresh and meaty fillets
- 2 tbsp fresh lemon juice Adds brightness
- 3 tbsp olive oil 2 tbsp for marinade, 1 tbsp for roasting
- 3 cloves minced garlic 1 1/2 cloves for marinade, 1 1/2 for tomatoes
- 2 tbsp fresh basil Chopped for flavor enhancement
- 1 tsp lemon zest Adds extra citrus flavor
- 1/2 tsp salt Enhances flavors
- 1/4 tsp black pepper Adds subtle spice
For the Roasted Tomatoes
- 2 pints cherry tomatoes Juicy and sweet
- 1 tsp dried oregano Brings an earthy flavor
Pasta and Additional Ingredients
- 12 oz linguine Or pasta of your choice
- 1/2 cup reserved pasta water For sauce consistency
- 1 tbsp butter Optional for creaminess
- 1/4 cup grated Parmesan cheese Adds richness to the dish
- 1 tbsp capers Optional, adds briny flavor
- lemon wedges for serving To squeeze over the dish
Instructions
Marinate the Salmon
- In a small bowl, mix together olive oil, fresh lemon juice, minced garlic, chopped basil, lemon zest, salt, and black pepper. Brush this mixture over the salmon fillets, coating them well. Let them marinate for 15 minutes.
Roast the Tomatoes and Salmon
- Preheat your oven to 400°F (200°C). Toss cherry tomatoes with olive oil, minced garlic, dried oregano, salt, and black pepper in a large bowl. Spread tomatoes on a baking sheet and place marinated salmon on a separate tray. Roast tomatoes for 15–20 minutes until blistered and caramelized, and salmon for 12–15 minutes until it flakes easily.
Cook the Pasta
- Bring a large pot of salted water to a boil and cook linguine until al dente, according to package instructions. Reserve 1/2 cup of pasta water before draining.
Combine Pasta and Tomatoes
- In a large skillet over medium heat, combine cooked pasta with roasted tomatoes, including their juices. If using, add butter and reserved pasta water to create a silky sauce. Stir to combine and adjust consistency as needed.
Final Touches
- Mix in grated Parmesan cheese, chopped basil, and capers if using. Toss everything until well-coated. Plate the pasta, top with salmon fillets, and garnish with extra basil and lemon wedges.
Notes
You can keep the salmon skin on for added crispiness or remove it for a lighter option. Fresh herbs like dill or parsley can be beautiful substitutes. Prepare the marinade ahead of time for quicker prep, and store any leftovers in an airtight container in the refrigerator for up to 3 days.