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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.
5 from 5 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner
Cuisine Italian
Servings 4 people
Calories 388 kcal


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


  • Heat the oven to 400F. 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. Yields: 4 servings.


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.

Keyword easy baked salmon, raw tomato sauce
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