Instructions:
1. Roast the Tomatoes:
Preheat oven to 400°F (200°C). Toss halved tomatoes, sliced garlic, olive oil, oregano, thyme, salt, and pepper on a baking sheet. Roast for 20–25 minutes until soft and slightly caramelized.
2. Cook Pasta:
Boil pasta in salted water until al dente. Drain, reserving ½ cup pasta water.
3. Make Tomato Sauce:
Transfer roasted tomatoes and garlic to a large skillet. Add reserved pasta water and simmer for 3–5 minutes. Toss in cooked pasta and fresh basil. Adjust seasoning.
4. Prepare Salmon:
In a small bowl, mix olive oil, lemon juice & zest, minced garlic, chopped basil, salt, and pepper.
Brush salmon fillets with the marinade and let sit 10 minutes.
5. Cook Salmon:
Heat a skillet over medium-high heat. Sear salmon, skin-side down first, 4–5 minutes per side until cooked through and crisp on the outside.
6. Serve:
Plate the roasted tomato pasta and top with a salmon fillet. Garnish with extra basil, parmesan, and red pepper flakes if desired.
Instructions:
1. Roast the Tomatoes:
Preheat oven to 400°F (200°C). Toss halved tomatoes, sliced garlic, olive oil, oregano, thyme, salt, and pepper on a baking sheet. Roast for 20–25 minutes until soft and slightly caramelized.
2. Cook Pasta:
Boil pasta in salted water until al dente. Drain, reserving ½ cup pasta water.
3. Make Tomato Sauce:
Transfer roasted tomatoes and garlic to a large skillet. Add reserved pasta water and simmer for 3–5 minutes. Toss in cooked pasta and fresh basil. Adjust seasoning.
4. Prepare Salmon:
In a small bowl, mix olive oil, lemon juice & zest, minced garlic, chopped basil, salt, and pepper.
Brush salmon fillets with the marinade and let sit 10 minutes.
5. Cook Salmon:
Heat a skillet over medium-high heat. Sear salmon, skin-side down first, 4–5 minutes per side until cooked through and crisp on the outside.
6. Serve:
Plate the roasted tomato pasta and top with a salmon fillet. Garnish with extra basil, parmesan, and red pepper flakes if desired.
