Baked Salmon Pasta
Ingredients:
1 pound fresh salmon fillet (skinless or remove after cooking, which is what I did!)
2 boxes chickpea pasta
4 cups grape tomatoes
4 clove garlic, sliced
2 tablespoons olive oil
1/2 teaspoon salt and cracked pepper, plus extra to taste
1 teaspoon Italian seasoning, plus extra to taste
1 teaspoon paprika, plus extra to taste
1/2 tsp chili powder, plus extra to taste
1/2 teaspoon red chili pepper flakes, plus extra to taste
Zest & juice of 2 lemons
1/4 cup chopped fresh dill
Optional: Pasta sauce and parmesan cheese to serve on top!
Instructions:
Preheat your oven to 400 degrees. Pat the salmon fillet dry with paper towels.
Place the cherry tomatoes, garlic, salt, pepper, Italian seasoning, paprika, chili powder, and red chili pepper flakes into a bowl or right into the baking dish. Pour the olive oil on top and toss until well combined.
Prepare an oven-safe dish or large baking sheet with rims. Place the salmon fillet in the middle of the baking dish. Pour the tomato mixture over the top, moving the tomatoes to the side and using a rubber spatula to spread the seasoning mixture onto the salmon.
Sprinkle with additional Italian seasoning, paprika, chili pepper, and crushed red pepper flakes.
Bake salmon and cherry tomatoes in the preheated oven for 25 minutes, until the tomatoes blister and the salmon is cooked and easily flakes with a fork. Cooking time may vary depending on the thickness of your salmon fillet.
In the meantime, cook pasta in boiling salt water, according to package directions, until al dente.
Remove from the oven and, using two forks, shred the baked salmon into pieces. Add to the drained pasta noodles. Sprinkle with lemon and mix everything.
Sprinkle the baked salmon and pasta with more seasonings, adjusting by taste, and serve immediately. You can top it off with pasta sauce and parmesan cheese. Enjoy!
