This is the best light summer and spring pasta to make! You can always switch up the protein to customize it however you want!
A few tips + notes for this recipe
Salmon – I highly recommend buying Wild Caught Salmon at Costco in bulk. It’s so much more affordable than other grocery stores and seriously so much better.
Tomatoes – Really any batch of tomatoes work, but I always try to buy organic and give them a really good wash before I use them 🙂
The measurements on this recipe are not so exact; it’s so simple that you really can measure with your heart ❤
Ingredients:
Burst Cherry Tomato Sauce
1 Large Shallot
3 Cloves Garlic
3 tbsp Olive Oil
2 medium containers of Cherry/Grape Tomatoes
1 tsp salt
1 tsp peper
1/2 cup Parmesan Cheese
1/2 cup pasta water (use as needed)
optional: 1 tsp red pepper flakes for a bit of heat
Protein
2 Wild Caught Alaskan Salmon Filets
Salt
Pepper
Paprika
Garlic Powder
Pasta
Use the pasta of your choice! We loved the Trader Joe’s Pappardelle Pasta
1 – Preheat oven to 375
2 – in a large pan – saute the shallots, garlic and olive oil until fragant. Usually 1-2 minutes on a medium to low heat
3 – Add in the tomatoes and cook on medium to low for about 15 mins or until you can see them starting to burst a bit on their own
4 – While tomatoes are cooking pat dry salmon, drizzle a bit of olive oil + season! Salmon will cook for about 20 mins, but all ovens are a bit different so double check it with your meat thermometer 🙂
5 – when tomatoes begin to burst – give them a little help by crushing them with a spoon 🙂
6 – Add pasta into the burst tomato mixture, using tongs to fully incorporate. Use your pasta water to add into pasta as needed to give it a bit more of a creamy texture. Finally add in the parmesan, give one final toss and add your salmon on top 🙂
Samantha in the Kitchen 
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