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If you love cherry tomatoes and bright, light pasta dishes, be sure to try this Roasted Salmon and Cherry Tomato Puttanesca.
This Roasted Cherry Tomato Pasta Puttanesca is made with a thinner and lighter “sauce” because of the roasted cherry tomatoes that cling to the starchy pasta after you toss it all together. I love how the fresh cherry tomatoes add a lovely freshness to the dish and a bright pop of flavor! Roasting the cherry tomatoes brings out their natural sweetness plus, you end up with a fun mix of textures. They play so well with the tang and saltiness from the capers and olives for a fun twist on the classic Italian pasta.
Typically, when I make a puttanesca at home, I simply add anchovies for the fish element. Here, to make it a little heartier, I added salmon filets that are simply roasted with the cherry tomato mixture and flakes into the sauce. Making it a wonderfully easy, delicious, and nutritious weeknight dinner.
I also love that you can put most of the ingredients in a baking dish and allow the oven to do the work. Giving you a little extra time to clean up the kitchen and set the table for dinnertime!
While you can enjoy Roasted Salmon and Cherry Tomato Puttanesca any time of the year, this dish is especially wonderful in the spring or summertime. I hope you enjoy!
Roasted Salmon and Cherry Tomato Puttanesca
- 1 ½ pounds cherry or grape tomatoes
- ½ cup halved and thinly sliced shallot or 1 large shallot
- 4 garlic cloves thinly sliced
- 1 cup drained pitted and torn kalamata olives
- 2 tablespoons drained capers
- 1/3 cup extra virgin olive oil, plus 2 tablespoons, divided
- ½ teaspoon crushed red pepper flakes plus more for serving
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice or 1 lemon
- 1 tablespoon balsamic vinegar
- ¼ cup chopped fresh flat-leaf parsley
- ¼ cup finely sliced fresh basil plus more for serving
- Four 6-ounce filets of salmon pin-bones removed and skin off
- 8 ounces gluten-free brown rice linguine
- Preheat the oven to 425℉. Bring a large pot of water to a boil.
- In a 9x13 baking dish, combine the tomatoes, shallot, garlic, olives, capers, 1/3 cup of the olive oil, red pepper flakes, salt, black pepper, lemon juice, balsamic vinegar, parsley, and basil. Toss until well combined. Transfer to the preheated oven and bake, uncovered, until the cherry tomatoes begin to burst, about 15 minutes.
- Remove from the oven and toss. Nestle the salmon filets in the cherry tomatoes and drizzle with the remaining olive oil. Transfer back into the oven and bake until the salmon is cooked through and flakes easily with a fork, about 8 minutes.
- Meanwhile, add the linguine to the boiling water and cook until al dente according to package instructions. Drain the pasta and transfer to a large serving bowl.
- Flake the salmon into bite-sized pieces then carefully pour the salmon-tomato mixture over the cooked pasta and gently toss until the pasta is just coated in the sauce. It might seem a little overly runny at first, but the pasta will drink up the liquid from the cherry tomatoes within a few short minutes. Taste and add more salt to taste, if desired.
- To serve, garnish with more fresh basil and crushed red pepper flakes, if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.