Description
This Feta Tomato Pasta with Salmon is a vibrant blend of fresh ingredients that creates a delightful, quick meal perfect for any occasion.
Ingredients
- Salmon Filets (2 lbs.)
- Feta Cheese (8 ounces)
- Mafaldine Pasta (12 ounces)
- Cherry Tomatoes (2 pints)
- Fresh Baby Spinach (5 ounces)
- Garlic (3 cloves, minced)
- Pesto (3 tablespoons)
- Calabrian Peppers (2 tablespoons, chopped)
- Fresh Basil (1 cup, chiffonade)
- Salt & Pepper (½ tsp each)
- Italian Seasoning (1 tsp)
- Lemon Juice (from 1 lemon)
- Parmesan Cheese (½ cup, grated)
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
- Arrange salmon filets on the sheet, topping each with crumbled feta and surrounding with cherry tomatoes.
- Drizzle with olive oil and season with salt, pepper, and Italian seasoning. Add fresh lemon juice on top.
- Bake for 15-20 minutes until salmon flakes easily and tomatoes are bubbling.
- Cook mafaldine pasta in salted boiling water until al dente. Reserve a cup of pasta water before draining.
- In a skillet, heat olive oil and sauté minced garlic until fragrant, then add spinach until wilted.
- Combine the cooked pasta with garlic and spinach, adding reserved pasta water as needed.
- Gently fold in the baked salmon and roasted tomatoes, adding crumbled feta as well.
- Stir in fresh basil and Calabrian peppers, adjusting seasoning if necessary.
- Serve warm with an additional sprinkle of parmesan.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Use store-bought pesto for quicker preparation without sacrificing flavor.
To maintain texture, keep salmon and pasta separate if meal-prepping.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 750mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg