Easy Baked Salmon over Orecchiette with Raw Tomato Sauce

Servings 4
Author Erica Schwarz


For the salmon

  • 1-1/2 lb salmon with the skin, cut into 4 portions
  • kosher salt
  • fresh cracked pepper
  • Old Bay seasoning

For the Orecchiette with Raw Tomato Sauce

  • 1 12 oz box 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
  • 1/4 cup fresh oregano leaves chopped
  • kosher salt
  • fresh cracked pepper


  1. Heat the oven to 400F. Bring a large pot of water to a boil.
  2. 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.
  3. Meanwhile, add the pasta and a palmful of kosher salt to the boiling water. Cook the pasta to al dente according to package directions.
  4. 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.
  5. To serve, put some of the pasta on a plate. Top with a piece of salmon. Garnish with additional oregano. Yields: 4 servings.