Description
This easy, luxurious Butter Roasted Cherry Tomato and Salmon Pasta recipe is the perfect hands-off pasta recipe for one (or more) featuring burst cherry tomatoes, a velvety, buttery sauce and tender flakes of perfectly roasted salmon.
Ingredients
Scale
- 200g cherry tomatoes
- 25g unsalted butter, cubed
- 1/2 tsp balsamic vinegar
- salt and pepper
- 100g chunky pasta shapes
- 1 x fillet salmon or trout
- small handful fresh basil, finely shredded
Instructions
- Pre-heat the oven to 190c. Arrange the cherry tomatoes snuggly in a single layer in a small baking dish. Scatter 20g of the butter over the top, drizzle over the balsamic vinegar and season well with salt and pepper. Roast for 40 minutes.
- Remove the tomatoes from the oven, and lay the salmon fillet on top, skin-side down. Season the salmon again with salt and pepper, and roast for a further 10 minutes.
- Meanwhile, cook the pasta in a pan of boiling, salted water as per the packet’s instructions – I find most supermarket pasta shapes are ready around the 18 minute mark, but do start checking around 12 minutes. The salmon will take longer than the pasta; remove the baking dish from the oven when ready and set aside.
- Drain the pasta, setting aside a little of the cooking water, and return to the pan. Remove the salmon from the tomatoes, peel off the skin and use a fork or your fingers to break it up into large, rough flakes.
- Scrape the tomato and butter mixture into the cooked pasta, using a spatula to make sure you get all the juices from the dish.
- Return to a medium heat with a splash of cooking water and the final 5g of butter. Stir until the sauce is rich, glossy and has coated the pasta. Check to see if you want to add any more salt or pepper.
- Remove from the heat and fold in the cooked salmon and shredded basil, and serve immediately.
Notes
I’m afraid this is one of those ones that does not really reheat well or work cold, which is why I’ve made it a serves one recipe you can scale up depending on how many people you’re serving – just make sure you’re using a baking dish big enough to accommodate the cherry tomatoes in a relatively snug single layer.