Roasted Tomato Pasta with Dill Crusted Salmon
Herb-Crusted Salmon over Roasted Tomato Tagliatelle
Ingredients:
2 salmon fillets (skin-on or skinless, about 6 oz each)
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 tablespoons fresh dill, finely chopped
1/2 cup panko breadcrumbs
8 oz whole wheat pasta (tagliatelle or linguine)
2 cups cherry tomatoes, halved
4 cloves garlic, minced
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon chili flakes (optional)
Salt and pepper to taste
2 tablespoons fresh basil, chopped
1 tablespoon lemon juice
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, combine Dijon mustard and olive oil. Brush the top of each salmon fillet with this mixture.
Mix the chopped dill with panko breadcrumbs and a pinch of salt and pepper. Press this mixture firmly on top of each salmon piece to form a crust.
Place the salmon on the baking sheet and bake for 12–15 minutes or until the salmon is cooked through and the crust is golden.
While the salmon is baking, cook the pasta in salted boiling water according to package directions. Reserve 1/4 cup of pasta water before draining.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds. Add cherry tomatoes and balsamic vinegar, cook until tomatoes soften and burst, about 8–10 minutes.
Add the cooked pasta to the skillet with the tomatoes. Stir in chili flakes, reserved pasta water, lemon juice, salt, and pepper. Toss to combine and finish with chopped basil.
Plate the roasted tomato pasta and top each serving with a dill-crusted salmon fillet. Serve warm.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 2 servings