Baked salmon with cherry tomatoes and lemon.
Cook time: 30 mins | Prep time: 20 mins | Serves: 4
Ingredients.
350g fresh linguine pasta
2 salmon tails, medium to large size
2 eshallots, thinly sliced
2 garlic cloves, minced
250g cherry tomatoes, halved
2 lemons, juice and zest
30ml olive oil
salt and pepper
20g fresh basil leaves, torn
60g butter, cubed
Chilli flakes to garnish, optional
Method.
1. Preheat oven to 180ºC fan. In a medium-sized pot, cook the pasta to the packet instructions.
2. In a baking tray add eshallots, garlic, cherry tomatoes, juice and zest of 1 lemon, olive oil, salt and pepper and salmon tails skin side up. Bake for 15-20 minutes.
3. Once the pasta is cooked, drain it and reserve 1/2 cup of pasta water.
4. When the salmon is cooked to your liking, remove skin. Use a fork to break up the salmon. Add the cooked pasta and the 1/2 cup of pasta water to the baking tray. Toss to combine all the ingredients.
5. Add freshly torn basil leaves, cubed butter, salt and pepper. Mix through then add juice and zest of the remaining lemon with a final olive oil drizzle. Add chilli flakes for a hit of warmth.
COOKING NOTES:
Omit pasta for rice or quinoa. Do not add any water to the dish unless required.
