Description
A quick and flavorful pasta dish featuring tender salmon, creamy feta, and juicy cherry tomatoes. Perfect for a light and satisfying dinner made in under 30 minutes.
Ingredients
Units
Scale
- 12 oz (340g) pasta (penne or fusilli)
- 1 lb (450g) salmon fillet, skin removed and cut into chunks
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil, chopped
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- Juice of 1/2 lemon
Instructions
- Cook pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- Season salmon with salt and pepper. Heat olive oil in a skillet over medium heat and cook salmon chunks until just cooked through, about 4-5 minutes. Remove from skillet and set aside.
- In the same skillet, add a bit more oil if needed and sauté garlic for 30 seconds. Add cherry tomatoes and cook until they begin to soften, about 5 minutes.
- Add the cooked salmon back to the skillet along with the crumbled feta. Stir gently to combine.
- Add the cooked pasta and a splash of reserved pasta water to loosen the sauce as needed.
- Stir in lemon juice, basil, and red pepper flakes (if using). Adjust seasoning to taste.
- Serve warm with extra feta or basil if desired.
Notes
- Use pre-cooked salmon to save time.
- For a creamier texture, mash some of the feta into the hot pasta water before mixing.
- Can substitute cherry tomatoes with sun-dried tomatoes for a richer flavor.
- Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 5g
- Sodium: 460mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg