Lemon Basil Salmon with Roasted Tomato Pasta
Lemon Basil Salmon with Roasted Tomato Pasta
Mediterranean Citrus Salmon over Herb-Infused Tomato Pasta
Ingredients:
4 salmon fillets (6 oz each)
3 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
3 cloves garlic, minced, divided
1/4 cup fresh basil leaves, chopped, plus more for garnish
1 teaspoon lemon zest
Salt and pepper to taste
2 pints cherry tomatoes
1 teaspoon dried oregano
12 oz linguine pasta (or pasta of choice)
1 tablespoon butter (optional)
1/4 cup grated Parmesan cheese
1 tablespoon capers, drained (optional)
Lemon wedges for serving
Directions:
Preheat oven to 400Β°F (200Β°C).
In a small bowl, combine 2 tablespoons olive oil, lemon juice, half the minced garlic, half the chopped basil, lemon zest, salt, and pepper.
Place salmon fillets on a parchment-lined baking sheet and brush with the lemon-basil mixture. Let marinate for 15 minutes at room temperature.
On another baking sheet, toss cherry tomatoes with remaining 1 tablespoon olive oil, remaining garlic, dried oregano, salt, and pepper.
Place both the salmon and tomatoes in the oven. Roast tomatoes for 15-20 minutes until they burst and become juicy. Roast salmon for 12-15 minutes until it flakes easily with a fork.
While salmon and tomatoes are roasting, cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
In a large skillet over medium heat, combine the roasted tomatoes (with their juices), butter if using, and cooked pasta. Add some reserved pasta water if needed to create a light sauce.
Gently toss in remaining fresh basil, Parmesan cheese, and capers if using.
Serve pasta topped with salmon fillets, garnished with additional fresh basil and lemon wedges.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 520 kcal | Servings: 4 servings
