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Feta Tomato Pasta with Salmon
40 minServes 4Nutri-Score C€€
C
40 min
40 minFeta Tomato Pasta with Salmon
what you need
Ingredients
cherry tomatoes (whole)Produce500 g
feta cheese (block)Dairy200 g
salmon fillet (skin on, cut into portions)Fish400 g
pasta (dried, e.g. penne or rigatoni)Grains300 g
garlic (cloves, minced)Produce3 pieces
olive oilPantry30 ml
dried oreganoSpices3 g- chili flakesSpices2 g
saltSpices5 g
black pepper (ground)Spices2 g- fresh basil (leaves, to serve)Produce10 g
per serving
Nutrition
529kcal
- Carbs
- 59 g
- Proteins
- 30 g
- Fat
- 20 g
what you’ll use
Tools
Baking dish
Stockpot
Colander
Oven
step by step
Method
- Step 1
Preheat the oven and prepare the dish
- Preheat the oven to 200 °C.
- Place the cherry tomatoes and the block of feta in a baking dish.
- Drizzle with the olive oil and scatter over the garlic, oregano and chili flakes.
- Step 2
Bake the tomatoes and feta
- Bake until the tomatoes burst and the feta softens and browns slightly.
- Step 3
Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente.
- Drain, keeping a little of the cooking water.
- Step 4
Cook the salmon
- Season the salmon with salt and pepper.
- Pan-sear or bake the salmon until just cooked through and flaky.
- Step 5
Make the creamy feta tomato sauce
- Mash the roasted tomatoes and feta together into a creamy sauce.
- Loosen with a splash of the pasta cooking water.
- Step 6
Combine and serve
- Toss the drained pasta through the feta tomato sauce.
- Flake in the salmon and gently fold together.
- Finish with fresh basil and black pepper.