Baked Salmon Feta Pasta

Ingredients

• 6 oz Skinless Salmon (up to 8 ounces; filet)
• 1 tbsp Italian Seasoning
• 7 oz Mediterranean-flavored Feta cheese (in a block)
• 0.5 Red Bell Pepper (sliced)
• 1 Carrot (halved lengthwise and thinly sliced into half moons)
• 1 cup Portabella Mushrooms (sliced)
• 1 cup Cherry Tomatoes
• 2 cup Fresh Spinach
• 1 tbsp Olive Oil
• 16 oz Penne Pasta
• Sun-dried tomatoes (for garnish)
• Grated Parmesan cheese (for garnish)

Steps

1. 1

   Preheat the oven to 350 degrees F (180 degrees C).

2. 2

   Season the salmon filet with 1 tablespoon of Italian seasoning.

3. 3

   Add the seasoned salmon, the block of feta, sliced bell peppers, sliced carrots, sliced mushrooms, cherry tomatoes, and fresh spinach to a sheet pan or other oven-safe pan.

4. 4

   Drizzle the salmon and vegetables with 1 tablespoon of olive oil.

5. 5

   Bake in the preheated oven until the salmon flakes easily with a fork, approximately 20 to 25 minutes.

6. 6

   Meanwhile, bring a large pot of salted water to a boil.

7. 7

   Add the penne pasta to the boiling water and cook until tender with a bite (al dente), about 11 minutes.

8. 8

   Drain the pasta and set it aside.

9. 9

   Remove the salmon and vegetables from the oven.

10. 10

    While everything is still hot, use a fork to blend the softened feta with the salmon and vegetables. Be careful to keep the salmon in at least bite-sized chunks and use caution when smashing the tomatoes, as the juice may splatter.

11. 11

    Add the cooked pasta to the sheet pan and combine well with the salmon-feta mixture.

12. 12

    Garnish with sun-dried tomatoes and grated Parmesan cheese before serving.

Notes

Use caution when smashing roasted tomatoes as the hot juice can splatter. Keep salmon in bite-sized chunks for the best texture.

Nutrition per serving

• main
• dinner
• baked
• sheet pan
• pasta
• salmon
• seafood