Easy Baked Salmon over Orecchiette with Raw Tomato Sauce
Succulent baked salmon, that is so simple to prepare, served over equally easy orecchiette pasta with a fresh and herbed tomato sauce.
Ingredients
For the salmon
- 1-1/2 lb salmon with the skin, cut into 4 portions
- kosher salt
- fresh cracked pepper
- Old Bay seafood seasoning
For the Orecchiette with Raw Tomato Sauce
- 12 oz orecchiette pasta
- 1 pint red cherry tomatoes quartered
- 1 pint yellow cherry tomatoes quartered
- 1 Tbs good quality extra virgin olive oil
- 2 cloves garlic minced
- ¼ cup fresh oregano leaves chopped
- kosher salt
- fresh cracked pepper
Instructions
- Heat the oven to 400°F. Bring a large pot of water to a boil.
- Lay the salmon on a bake sheet, skin side down, and season with salt, pepper, and Old Bay (I'm pretty generous with the Old Bay). Put the salmon to bake in the oven 8-10 minutes or until it flakes easily with a fork.
- Meanwhile, add the pasta to the boiling water. Cook the pasta to al dente according to package directions.
- While the salmon and pasta are cooking, add the olive oil, garlic, tomatoes, and oregano to a large boil. Once the pasta is done, drain briefly and add to the raw tomato sauce. Season generously with salt and pepper to taste.
- To serve, put some of the pasta on a plate. Top with a piece of salmon. Garnish with additional oregano.
Nutrition
Calories: 388kcal (19%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!