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
Storage
- 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.
Don't overbake it. Pull it while the tomatoes are just bursting and the salmon still flakes wet, since it keeps cooking in the residual heat once it's out.
Save a splash of pasta water before you drain. Stirred in at the end it loosens the sauce and makes it creamier.
Go easy on the salt at the start. Feta is already salty, so season at the end once everything is mashed together.