Feta Tomato Pasta with Salmon
Dreaming of a 30-minute weeknight meal with easy cleanup? This one-pan feta tomato pasta with flaky salmon is loaded with juicy roasted tomatoes and wilted spinach, all tossed in a creamy feta sauce.
Servings: 4 servings
Ingredients
- 2 lbs. salmon filets skinless/boneless
- 8- ounce feta block
- 12 ounces dry mafaldine pasta or your favorite long pasta
- 2 pints cherry tomatoes I used mini San Marzano
- 5 ounces fresh baby spinach
- 3 garlic cloves minced
- 3 tablespoons pesto
- 2 tablespoons Calabrian peppers chopped or crushed
- 1 cup fresh basil chiffonade
- ½ tsp each salt and pepper
- 1 tsp Italian seasoning
- 1 lemon juice of
- ½ cup parmesan cheese grated
Instructions
- Preheat oven to 400 degrees.
- In a large, deep braising pan, add the block of feta cheese to the center. Arrange the salmon in a single layer in the pan and add the spinach on top.
- Toss in the tomatoes around the pan, followed by garlic, pesto, Calabrian chiles, and seasonings. Cover with the lid and place in the oven for 25 minutes.
- While the salmon bakes, bring a large pot of water to a boil and cook the pasta to al dente according to package instructions. Reserve ½ cup of pasta water before draining.
- Remove the pan from the oven. Use a large fork to break up some of the tomatoes (leaving some whole) and mash the feta cheese, mixing it into the crushed tomatoes. Flake the salmon into chunks.
- Add the drained pasta to the pan with the other ingredients. Toss until evenly incorporated with the toppings and pan sauce, adding a little reserved pasta water if needed to loosen the sauce.
- Squeeze the lemon juice over the pasta. Add the parmesan cheese and toss to combine. Top with fresh basil before serving.