Roasted cherry tomatoes, salty feta and flaky salmon all baked in one dish, then mashed together into the creamiest sauce. This baked salmon feta tomato pasta is my absolute favorite way to eat salmon and honestly one of the tastiest things I make, which is saying a lot considering how easy it comes together.
Ogi could eat this every week and never complain. One serving has 45g of protein, so I'm not complaining either.
If you're into these one dish pasta dinners, my creamy tomato garlic pasta and creamy pesto pasta are the two I make most often.
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Ingredient Notes
- Salmon. One fillet feeds two here because the feta and tomatoes are doing most of the work. Fresh flakes better than frozen, but frozen is fine thawed completely and patted dry, or the water will thin the sauce. Shrimp works and cooks faster, so check it at 10 minutes.
- Feta. Block feta in brine, not pre-crumbled. Crumbled is coated to stop it clumping and it stays grainy instead of melting down. Goat cheese or cream cheese work if that's what you've got in the fridge.
- Cherry tomatoes. They need to burst to make the sauce, so cherry or grape rather than larger tomatoes cut up. Sundried work for a more intense version, but use less since they're already concentrated.
- Penne. Any short shape with ridges holds this sauce. Skip long pasta, the sauce is chunky and slides off.
- Smoked paprika. Regular paprika is milder if you'd rather not have the smoke against the feta.
See recipe card for remaining ingredients & quantities.
Instructions
Add the salmon, feta & cherry tomatoes to a baking dish, add salt, pepper & olive oil overtop!
Bake for 15-20 minutes, mash everything up & add in the seasonings!
Finally, add in the penne pasta!
Mix & enjoy! Serve with extra feta if you'd like!
Salmon Feta Tomato Pasta
Ingredients
Equipment
Method
- Prep and Bake – Preheat your oven to 400°F (200°C). In a small greased baking dish, add the salmon, feta, and cherry tomatoes. Add salt, pepper & olive oil overtop! Bake for 15–20 minutes until the salmon flakes easily and the tomatoes are bursting.
- Mix It Up – Using a fork (or a potato masher for extra speed), mash the salmon, feta, and tomatoes together. Stir in the spices, olive oil, and parsley until everything is creamy and well combined.
- Toss with Pasta – Add the cooked penne and toss until coated in that creamy sauce. Salt & pepper to taste. (add some extra olive oil if you'd like!)
- Serve and Enjoy – Plate it up, garnish with extra parsley if you’re feeling fancy, and dig in!
Nutrition
Notes
- Fridge: airtight container, 2 to 3 days.
- Reheat: gently in a pan over low heat with a splash of water or olive oil. Microwaving works, though the salmon firms up a little.
- Freezer: freeze the sauce on its own for up to 2 months, before it goes in with the pasta. Thaw overnight in the fridge, warm it through, and cook fresh penne to toss it with. Frozen cooked pasta turns soft and the texture always disappoints.
Tried this recipe?
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Frequently Asked Questions for Baked Salmon Feta Tomato Pasta
Can I use frozen salmon?
Yes. Thaw it completely and pat it dry before baking, or the extra water thins the sauce. Fresh flakes a little better if you have the choice.
My sauce is too thick, what do I do?
A splash of the pasta water loosens it and keeps it creamy. Olive oil works too.
Do I need to cook the pasta separately?
Yes. The salmon and feta bake in the dish while the pasta boils, so both are ready at the same time. Reserve some pasta water before you drain it in case you need to thin the sauce.
Can I make it ahead?
The sauce keeps in the fridge up to 2 days. Cook the pasta fresh, since it turns soft reheated.
Related
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