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Roasted Salmon and Cherry Tomato Puttanesca
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5 from 10 votes

Roasted Salmon and Cherry Tomato Puttanesca

Dietary: Dairy-Free, Gluten-Free
Total Time40 minutes
Servings: 6
Author: Alex Snodgrass

Ingredients

  • 1½ pounds cherry or grape tomatoes
  • 1/2 cup halved and thinly sliced shallot (from about 1 large shallot)
  • 4 garlic cloves, thinly sliced
  • 1 cup drained, pitted, and torn kalamata olives
  • 2 tablespoons drained capers
  • 1/3 cup plus 2 tablespoons extra virgin olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes plus more for serving
  • 2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
  • 1 tablespoon balsamic vinegar
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1/4 cup thinly sliced fresh basil, plus more for serving
  • 4 (6-ounce) salmon filets, pin-bones and skin removed
  • 8 ounces gluten-free brown rice linguine

Instructions

  • 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 olive oil, salt, black pepper, red pepper flakes, lemon juice, balsamic vinegar, parsley, and basil. Toss until well combined. Transfer to the 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 tomato mixture 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 absorb the liquid from the cherry tomatoes within a few minutes. Taste and add more salt, if desired.
  • To serve, garnish with more fresh basil and crushed red pepper flakes, if desired.

Nutrition

Calories: 474kcal | Carbohydrates: 38g | Protein: 28g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 62mg | Sodium: 903mg | Potassium: 919mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1008IU | Vitamin C: 34mg | Calcium: 59mg | Iron: 3mg