Lemon Basil Salmon with Roasted Tomato Pasta
A vibrant and comforting dish combining rich salmon fillets, sweet roasted cherry tomatoes, aromatic basil, and zesty lemon, perfect for weeknight dinners or entertaining.
Servings: 4 servings
Calories: 540kcal
Ingredients
For the salmon marinade
- 4 pieces salmon fillets (6 oz each) Tender, flaky fish rich in omega-3 fatty acids.
- 2 tbsp fresh lemon juice Brightens the dish.
- 2 tbsp olive oil Adds richness.
- 1.5 cloves garlic, minced Aromatic base.
- 2 tbsp fresh basil, chopped Adds a fragrant note.
- 1 tsp lemon zest Enhances lemon flavor.
- 0.5 tsp salt Essential seasoning.
- 0.25 tsp black pepper Essential seasoning.
For the roasted tomatoes
- 2 pints cherry tomatoes Sweet and juicy.
- 1 tbsp olive oil For roasting.
- 1.5 cloves garlic, minced Adds flavor.
- 1 tsp dried oregano Brings warmth.
- 0.5 tsp salt Essential seasoning.
- 0.25 tsp black pepper Essential seasoning.
For the pasta
- 12 oz linguine (or preferred pasta) Base for the dish.
- 1 tbsp butter Optional for creaminess.
- 0.25 cup grated Parmesan cheese Adds umami flavor.
- 1 tbsp capers, drained Optional, for tanginess.
- 0.5 cup reserved pasta water To achieve sauce consistency.
- 1 pieces lemon wedges For serving.
Instructions
Preparation
- In a small bowl, combine 2 tablespoons of olive oil, lemon juice, 1 1/2 cloves of minced garlic, chopped basil, lemon zest, salt, and pepper. Brush the mixture onto the salmon fillets and marinate for about 15 minutes.
- Preheat your oven to 400°F (200°C) while the salmon is marinating.
- In a separate bowl, toss the cherry tomatoes with 1 tablespoon of olive oil, 1 1/2 cloves of minced garlic, oregano, salt, and pepper. Spread the seasoned tomatoes onto a roasting tray.
Cooking
- Place the marinated salmon fillets and the tray of tomatoes in the preheated oven. Roast the tomatoes for 15–20 minutes until blistered and caramelized, and the salmon for about 12–15 minutes to cook through.
- While the salmon and tomatoes roast, bring a pot of salted water to a boil. Add the linguine and cook until al dente, following package instructions, reserving 1/2 cup of pasta water before draining.
Finishing Touches
- In a large skillet over medium heat, combine the drained pasta with the roasted tomatoes and their juices. If using, add butter and enough reserved pasta water to create a light sauce. Toss well.
- Stir in the grated Parmesan cheese, additional chopped basil, and capers if using. Plate the pasta, top with salmon, garnish with fresh basil, and serve with lemon wedges.
Notes
Consider marinating the salmon longer for more flavor. Substitute pasta types as needed, and feel free to add seasonal vegetables.