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Baked Salmon Pasta

From Statesboro Market2Go

<p>Full of local veggies and wildcaught salmon, this pasta dish makes a delicious dinner! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: acouplecooks.com (Entered by Ariana Giddens)
Serves: 4


Ingredients
1 pound salmon fillets
1 pint Cherry tomatoes (sliced in half)
1 large Shallot (thinly sliced)
2 cloves Garlic (minced)
3 tablespoons Capers (drained)
1 tablespoon Olive oil (plus a bit more for drizzling)
1 teaspoon Salt (divided)
Pepper to taste
1 cup Crumbled feta cheese
2 teaspoon Dried oregano
3 tablespoons Lemon juice
8 ounces Short pasta (such as penne)
Chopped fresh parsley for garnish
Or chopped fresh dill for garnish

Step by Step Instructions
  1. Preheat oven to 425 degrees. Place the tomatoes, shallot, garlic, and capers into a 9 x 13″ baking dish. Gently toss them with olive oil, 1/8 teaspoon salt, and pepper. Gently toss in the crumbled feta.
  2. Pat the salmon dry with a paper towel and rub them with olive oil, 1/2 teaspoon of salt (divided equally between the fillets). Sprinkle the fillets with oregano and pepper.
  3. Place the salmon fillets over the vegetables in the baking dish and drizzle them with lemon juice. Put the baking dish into the oven and cook for 20 to 30 minutes.
  4. While the salmon bakes, prepare the past al dente as according to the packaging in a pot of salted water. Once the pasta is done, drain the pot and toss the pasta with a bit of olive oil.
  5. Flake the salmon into chunks with a fork, then pour the pasta into the baking dish. Gently mix the pasta in together and season it with 1/4 teaspoon salt. Gently stir in the salmon, then serve garnished as desired.

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