Lemon Basil Salmon with Roasted Tomato Pasta
A vibrant dish featuring juicy salmon fillets paired with sweet, blistered cherry tomatoes over a bed of linguine, perfect for family dinners or romantic date nights.
Servings: 4 servings
Calories: 600kcal
Ingredients
For the salmon and tomatoes
- 4 fillets 4 salmon fillets (6 oz each) Fresh, high-quality salmon shines here.
- 2 pints 2 pints cherry tomatoes Sweet bursts of flavor.
- 3 tablespoons 3 tablespoons olive oil, divided Adds richness and depth.
- 3 cloves 3 cloves garlic, minced, divided Aromatic and flavorful.
- 1 teaspoon 1 teaspoon dried oregano Earthy and fragrant.
- 1 tablespoon 1 tablespoon capers, drained (optional) A salty complement to the salmon.
- 1 tablespoon 1 tablespoon butter (optional) Adds a rich touch to the sauce.
- 1 teaspoon 1 teaspoon lemon zest Brings brightness to the dish.
- 2 tablespoons 2 tablespoons fresh lemon juice Adds a tangy brightness.
- 1 cup 1/4 cup grated Parmesan cheese A savory finishing touch.
- 1/2 cup Salt and pepper to taste Essential for enhancing flavors.
- 1 cup Lemon wedges for serving For an added burst of brightness.
For the pasta
- 12 oz 12 oz linguine pasta A perfect noodle to cradle the sauce.
- 1/4 cup 1/4 cup fresh basil leaves, chopped, plus more for topping Adds a fresh herbal note.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine 2 tablespoons of olive oil, lemon juice, half of the minced garlic, half of 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 the salmon to sit for about 15 minutes.
- On a separate tray, toss the cherry tomatoes with 1 tablespoon of olive oil, the remaining minced garlic, oregano, salt, and pepper.
Cooking
- Roast both trays in the preheated oven: the salmon for 12-15 minutes and the tomatoes for 15-20 minutes, until they are juicy and bursting with flavor.
- Meanwhile, cook your linguine pasta according to package instructions until al dente. Save about 1/2 cup of the pasta cooking water before draining.
- In a large pan, combine the roasted tomatoes (along with their juices), butter (if using), and the drained pasta. Add the reserved pasta water gradually to ensure a lovely sauce forms.
- Stir in the remaining chopped basil, Parmesan cheese, and capers (if using). Mix until everything is well incorporated, and the cheese has melted to create a creamy sauce.
- To serve, plate the pasta, top it with a salmon fillet, and garnish with extra basil and lemon wedges.
Notes
To enhance your cooking experience, consider these tips: Use fresh ingredients whenever possible; for added depth, use a mix of herbs like thyme or dill; if you prefer a spicier kick, add crushed red pepper flakes to the roasted tomatoes; cooking the pasta just under al dente will allow it to soak up more sauce when mixed.