Lemon Basil Salmon with Roasted Tomato Pasta
A vibrant dish that combines succulent salmon fillets with fresh basil and zesty lemon, served on pasta enriched with caramelized cherry tomatoes.
Servings: 4 servings
Calories: 550kcal
Ingredients
For the Salmon
- 4 fillets salmon fillets (6 oz each) Skinless and deboned
- 1 tablespoon butter (optional) For added richness
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced Divided into two half portions
- 1/4 cup fresh basil leaves, chopped Plus more for topping
For the Roasted Tomatoes
- 2 pints cherry tomatoes Hulled
- 1 tablespoon olive oil For tossing
- 1 teaspoon dried oregano
For the Pasta
- 12 oz linguine pasta (or any pasta you like)
- 3 tablespoons olive oil Divided
- 1/4 cup grated Parmesan cheese
- 1 tablespoon capers, drained (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, mix 2 tablespoons of olive oil, lemon juice, half the minced garlic, half the basil, lemon zest, and a sprinkle of salt and pepper.
- Place the salmon fillets on a lined baking sheet and brush with the lemon-basil mixture. Allow them to marinate for 15 minutes.
- On a separate tray, toss the cherry tomatoes with 1 tablespoon of olive oil, the remaining minced garlic, oregano, and salt and pepper.
Cooking
- Roast the salmon for 12–15 minutes and the tomatoes for 15–20 minutes.
- Meanwhile, cook the pasta according to the package instructions until al dente, saving 1/2 cup of pasta water before draining.
- In a large pan, combine the roasted tomatoes along with their juices, butter (if using), and the drained pasta, adding reserved pasta water as needed.
- Stir in the remaining chopped basil, Parmesan cheese, and capers (if using).
- Plate the pasta and top it with the salmon fillet. Garnish with fresh basil and serve with lemon wedges.
Notes
Let your salmon rest for a few minutes before serving for enhanced flavors and tenderness. Optionally, marinate the salmon for up to an hour for more intensity.