This oven-baked salmon pasta is a healthy and delicious dinner option that’s incredibly easy to prepare! With just 8 simple ingredients, this recipe skips the cream and is packed with fresh flavors from broccoli, tomatoes, lemon, garlic, and basil. It’s quick, light, and perfect for the whole family to enjoy!
INGREDIENTS
- 4 cups broccoli florets, chopped into small pieces
- 10 ounces (about 3 cups) cherry tomatoes
- 5 large garlic cloves, minced
- 1/4 cup olive oil (4 Tbsp, divided)
- 1 pound (450 grams) fresh salmon, skin removed
- 8 ounces (224 grams) dry pasta (such as linguine, enough for 4 servings)
- Juice of 1/2 a lemon
- 1 ounce (28 grams) fresh basil leaves, chopped
- Salt and pepper, to taste
INSTRUCTIONS
- Preheat your oven to 400°F (200°C) and bring a large pot of water to a boil for the pasta.
- In a large baking dish, combine the chopped broccoli, cherry tomatoes, and minced garlic. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
- Push the veggies to the edges of the baking dish, creating space in the center for the salmon fillet. Place the salmon in the middle, brushing it with 1 tablespoon of olive oil. Squeeze lemon juice over the top, and season with salt and pepper.
- Transfer the baking dish to the oven and bake for 20 minutes, or until the salmon is cooked through and the veggies are tender with lightly browned edges.
- While the salmon and veggies bake, cook the pasta according to package instructions. Drain the pasta and return it to the pot, tossing with 1 tablespoon of olive oil.
- Once the salmon and veggies are done, remove the dish from the oven. Use a spatula or fork to flake the salmon into smaller pieces. Toss the salmon and roasted vegetables together in the dish.
- Add the cooked pasta and chopped basil to the baking dish, tossing everything together to combine. Season with additional salt, pepper, and the remaining tablespoon of olive oil, if desired. Serve warm and enjoy!
NOTES
- Skin Removal Tip: Ask the fish counter staff to remove the salmon skin for you. They’re experts and will save you the hassle!
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
- Gluten-Free Option: Swap the pasta for certified gluten-free pasta; all other ingredients are naturally gluten-free.
RECIPE MODIFICATIONS
- Use grape tomatoes if you prefer.
- Experiment with other vegetables like asparagus or bell peppers, ensuring they have a similar cooking time to the salmon.
- Add diced shallots or yellow onion for extra flavor.
- Finish with fresh parsley for added brightness – perfect for using up leftover herbs!
Nutrition Information: This recipe is made with wholesome, nutrient-rich ingredients designed to support a balanced diet. While the provided nutrition info is an estimate, it may vary depending on ingredient brands, modifications, and portion sizes. For medical or specific dietary concerns, consult a registered dietitian or physician.
