Lemon Basil Salmon with Roasted Tomato Pasta
Herb-Infused Salmon Over Roasted Tomato Penne
Ingredients:
2 salmon fillets (about 6 oz each)
8 oz whole wheat penne pasta
1 cup cherry tomatoes, halved
2 tablespoons olive oil
2 garlic cloves, minced
Juice of 1 lemon
Zest of 1 lemon
1/4 cup fresh basil leaves, chopped
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Directions:
Preheat oven to 400°F (200°C).
Spread cherry tomatoes on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 20 minutes, or until blistered and soft.
While the tomatoes are roasting, cook penne pasta according to package directions until al dente. Drain and set aside.
Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Season the salmon fillets with salt, pepper, and red pepper flakes (if using).
Place the salmon skin-side down in the skillet and cook for 4–5 minutes per side, or until cooked through and lightly golden.
In a large bowl, toss the drained pasta with the roasted tomatoes, lemon juice, lemon zest, and chopped basil.
Plate the pasta and top with the seared salmon fillets. Garnish with extra basil and a drizzle of olive oil if desired.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 480 kcal | Servings: 2 servings