Description
This healthy Baked Salmon Pasta recipe combines tender salmon and vibrant vegetables baked to perfection without any cream. It’s a flavorful, nutritious dinner option ready in just 40 minutes, featuring broccoli, cherry tomatoes, garlic, and fresh basil tossed with linguine pasta and a light lemon-olive oil dressing.
Ingredients
Vegetables and Herbs
- 4 cups broccoli florets, chopped into small pieces
- 10 ounces cherry tomatoes (about 3 cups)
- 5 large cloves garlic, minced
- Approx. 1 ounce fresh basil leaves, chopped (one standard clamshell)
Protein
- 1 pound fresh salmon, skin removed (450 grams)
Pantry
- 8 ounces dry linguine pasta (224 grams)
- 1/4 cup olive oil (4 tablespoons, divided)
- 1/2 a lemon, juiced
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat and prepare pasta water: Preheat your oven to 400°F (204°C). Bring a large pot of salted water to a boil for cooking the pasta.
- Prepare vegetables for baking: In a large baking dish, combine the chopped broccoli, cherry tomatoes, and minced garlic. Toss them with 1 tablespoon of olive oil and season with salt and black pepper to taste. Spread the veggies evenly around the edges of the dish, leaving the center clear.
- Place and season salmon: Position the skinless salmon fillet in the center of the baking dish amidst the vegetables. Brush the salmon with another tablespoon of olive oil, squeeze fresh lemon juice over it, and season with salt and pepper.
- Bake salmon and vegetables: Transfer the baking dish to the preheated oven and bake for 20 minutes, or until the salmon is cooked through and the vegetables are tender and lightly browned.
- Cook pasta: While the salmon bakes, cook the pasta in the boiling water following package instructions until al dente. Drain the pasta and return it to the pot. Toss with 1 tablespoon olive oil to prevent sticking.
- Flake salmon and combine: Remove the baking dish from the oven. Using a spatula or fork, gently flake the salmon into bite-sized pieces. Toss the flaked salmon together with the roasted vegetables in the baking dish.
- Add pasta and basil: Add the cooked pasta and chopped fresh basil to the salmon and vegetables. Toss everything thoroughly to combine, seasoning with additional salt and pepper to taste. Optionally, drizzle with the remaining tablespoon of olive oil for extra richness.
- Serve warm: Serve the baked salmon pasta warm, enjoying the vibrant flavors and healthy ingredients in every bite.
Notes
- TIP: Ask the fish counter to remove the salmon skin for you to save time and effort. Skinless salmon flakes more easily when baked.
- LEFTOVERS: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
- GLUTEN-FREE OPTION: Use certified gluten-free pasta to make this dish gluten-free; all other ingredients are naturally gluten-free.
- RECIPE MODIFICATIONS: Substitute grape tomatoes for cherry tomatoes, or swap in veggies like chopped asparagus or bell peppers with similar cooking times. You can also add diced shallots or yellow onions along with or instead of garlic. Fresh parsley is a great addition for garnish and extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
