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Preheat the oven: Set the oven to 400°F (200°C).
Prepare the salmon marinade: In a small bowl, combine 2 tablespoons of olive oil, lemon juice, half of the minced garlic, half of the chopped basil, lemon zest, salt, and pepper.
Marinate the salmon: Place the salmon fillets on a parchment-lined baking sheet and brush with the lemon-basil mixture. Let marinate for 15 minutes at room temperature.
Prepare the tomatoes: On another baking sheet, toss cherry tomatoes with the remaining 1 tablespoon of olive oil, remaining garlic, dried oregano, salt, and pepper.
Roast: Place both the salmon and tomatoes in the oven. Roast the tomatoes for 15-20 minutes, until they burst and become juicy. Roast the salmon for 12-15 minutes, until it flakes easily with a fork.
Cook the pasta: While the salmon and tomatoes are roasting, cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
Prepare the pasta: In a large skillet over medium heat, combine the roasted tomatoes (with their juices), butter (if using), and cooked pasta. Add some reserved pasta water if needed to create a light sauce.
Finish the dish: Gently toss in the remaining fresh basil, Parmesan cheese, and capers (if using).
Serve: Serve the pasta topped with the salmon fillets, garnished with additional fresh basil and lemon wedges.
Serving and Storage Tips:
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