This baked salmon pasta brings together roasted tomatoes, lemon, dill, and chickpea pasta for a bright family dinner. Add a little pasta sauce or Parmesan at the table if you like.
A QUICK NOTE
You can bake the salmon with the skin on and remove it before flaking. The original recipe seasons to taste, so start with the listed amounts and add more spice after serving the kids.
BAKE TIME
About 25 minutes, depending on the thickness of the salmon
INGREDIENTS
1 pound fresh salmon fillet, skinless or skin removed after cooking
2 boxes chickpea pasta
4 cups grape tomatoes
4 garlic cloves, sliced
2 tablespoons olive oil
½ teaspoon salt and cracked black pepper, plus more to taste
1 teaspoon Italian seasoning, plus more to taste
1 teaspoon paprika, plus more to taste
½ teaspoon chili powder, plus more to taste
½ teaspoon red pepper flakes, plus more to taste
Zest and juice of 2 lemons
¼ cup chopped fresh dill
Pasta sauce and Parmesan cheese, optional, for serving
DIRECTIONS
1. Preheat the oven to 400°F. Pat the salmon dry.
2. In a baking dish or on a rimmed baking sheet, toss the tomatoes and garlic with the olive oil, salt, pepper, Italian seasoning, paprika, chili powder, and red pepper flakes. Place the salmon in the center and move the tomatoes around it. Spread some of the seasoned oil over the fish.
3. Bake for about 25 minutes, depending on thickness, until the tomatoes blister and the salmon reaches 145°F at the thickest point and flakes easily.
4. Meanwhile, cook the pasta in salted boiling water until al dente according to the package directions. Drain.
5. Remove the salmon skin if needed, then flake the fish with two forks. Toss the salmon and roasted tomatoes with the pasta, lemon zest and juice, and fresh dill. Taste and adjust the seasoning. Serve with pasta sauce and Parmesan, if desired.
