Feta Tomato Pasta with Salmon Recipe
This Feta Tomato Pasta with Salmon is a vibrant and flavorful one-pan dish featuring tender salmon fillets baked alongside juicy cherry tomatoes and a block of creamy feta. Tossed with al dente mafaldine pasta, fresh spinach, fragrant basil, and a hint of spicy Calabrian peppers, this recipe combines Mediterranean-inspired ingredients to create a wholesome and easy meal perfect for weeknights or special occasions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Salmon and Feta Mixture
- 2 lbs. skinless, boneless salmon filets
- 8-ounce block of feta cheese
- 2 pints cherry tomatoes (mini San Marzano preferred)
- 3 garlic cloves, minced
- 2 tablespoons Calabrian peppers, chopped or crushed
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 1 lemon, juice only
- 1 cup fresh basil, chiffonade
Pasta and Greens
- 12 ounces dry mafaldine pasta or your favorite long pasta
- 5 ounces fresh baby spinach
- 3 tablespoons pesto
- ½ cup grated Parmesan cheese
Instructions
- Preheat and Prepare Salmon and Feta: Preheat your oven to 400°F (204°C). In a baking dish, place the salmon filets skinless side down, then add the block of feta cheese in the center. Surround the salmon and feta with cherry tomatoes and minced garlic. Sprinkle Italian seasoning, salt, pepper, and chopped Calabrian peppers evenly over the fish and vegetables.
- Bake Mixture: Place the baking dish in the oven and bake for about 25 minutes or until the salmon is cooked through, tomatoes have burst, and feta is soft and slightly golden on top.
- Cook Pasta: While the salmon mixture bakes, cook the mafaldine pasta according to package instructions until al dente. Drain the pasta, reserving about ½ cup of the pasta water.
- Combine and Toss: Remove the baking dish from the oven. Use a fork to gently flake the salmon and mash the feta with the tomatoes to create a creamy sauce. Add the cooked pasta, fresh baby spinach, pesto, and lemon juice. Toss everything together thoroughly, adding reserved pasta water as necessary to create a smooth sauce.
- Finish and Serve: Stir in the fresh basil chiffonade and grated Parmesan cheese. Adjust salt and pepper to taste. Serve immediately while warm, garnished with extra basil if desired.
Notes
- Use skinless salmon to avoid crispy skin; this recipe focuses on a creamy sauce texture.
- Mini San Marzano tomatoes are preferred for their sweet flavor, but any cherry tomatoes work well.
- Add pasta water gradually to control sauce consistency.
- For a milder dish, reduce the amount of Calabrian peppers or omit them.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
