How to make Salmon with Roasted Blistered Tomatoes & Feta Cheese with Pesto Pasta
How to make Salmon with Roasted Blistered Tomatoes & Feta Cheese with Pesto Pasta is a easy American recipe that serves 12. 550 calories per serving. Recipe by Amy Roloff's Little Kitchen on YouTube.
Prep: 30 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $47.12 total, $3.93 per serving
Ingredients
- 4 pounds Salmon Fillet (skin on, boneless, roughly 2‑inch thick)
- 1/2 cup Olive Oil (extra‑virgin, divided for salmon and pesto)
- 8 cloves Garlic (minced; 4 for salmon, 4 for pesto)
- 1 whole Lemon (zested and juiced)
- 1 tsp Salt (plus pinch for pesto)
- 1/2 tsp Black Pepper (freshly ground)
- 1 tsp Fresh Thyme (optional, finely chopped)
- 2 cups Cherry Tomatoes (halved)
- 1/2 cup Feta Cheese (crumbled)
- 2 tbsp Balsamic Vinegar
- 12 oz Multigrain Linguine (Laguna noodles) (dry weight; can substitute gluten‑free pasta)
- 2 cups Fresh Basil Leaves (packed)
- 1 cup Fresh Parsley (packed)
- 1/4 cup Pine Nuts (lightly toasted)
- 1/4 cup Walnuts (lightly toasted, coarsely chopped)
- 3/4 cup Parmesan Cheese (freshly grated)
- 1/2 tsp Red Pepper Flakes
- 3/4 cup Olive Oil (for pesto) (extra‑virgin, added slowly)
Instructions
Preheat Oven
Set the oven to 350°F (175°C) and let it fully preheat.
Time: PT5M
Temperature: 350°F
Season Salmon
Pat the salmon dry, place on a lined baking sheet, drizzle with 2 tbsp olive oil, sprinkle minced garlic, lemon zest, 1 tsp salt, 1/2 tsp pepper, and 1 tsp fresh thyme. Rub gently to coat.
Time: PT5M
Add Tomatoes and Feta
Scatter halved cherry tomatoes around the salmon, crumble feta over the top, and drizzle 2 tbsp balsamic vinegar.
Time: PT5M
Cover and Bake
Loosely cover the baking sheet with aluminum foil and bake for 20 minutes.
Time: PT20M
Temperature: 350°F
Boil Pasta
While the salmon bakes, bring a large pot of salted water to a boil, add the multigrain linguine and cook according to package directions (about 10 minutes) until al dente. Reserve 1/4 cup pasta water, then drain.
Time: PT10M
Temperature: Boiling
Toast Nuts
In a dry skillet over medium heat, toast pine nuts and walnuts for 3 minutes, stirring frequently until fragrant. Remove from heat.
Time: PT3M
Blend Pesto Base
In the food processor, combine basil, parsley, toasted nuts, 4 minced garlic cloves, 1 tbsp lemon juice, lemon zest, red pepper flakes, and a pinch of salt. Pulse until coarsely chopped.
Time: PT5M
Emulsify Olive Oil
With the processor running, slowly drizzle in 3/4 cup olive oil until the mixture forms a smooth sauce. Add grated Parmesan and pulse briefly to incorporate.
Time: PT5M
Toss Pasta with Pesto
Return the drained linguine to the pot, add the pesto, and toss to coat. If needed, thin the sauce with additional pasta water, a tablespoon at a time.
Time: PT5M
Finish Baking Salmon
Remove the foil from the salmon and continue baking uncovered for another 5‑7 minutes, until the flesh flakes easily with a fork and the tomatoes are softened.
Time: PT7M
Temperature: 350°F
Plate and Garnish
Transfer the salmon to a serving platter, drizzle any pan juices, sprinkle fresh parsley over the fish, and serve alongside the pesto linguine. Add extra grated Parmesan if desired.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 30g
- Carbohydrates
- 45g
- Fat
- 20g
- Fiber
- 5g
Dietary info: Pescatarian, High protein, Contains nuts, Contains gluten
Allergens: Fish, Dairy, Tree nuts, Gluten
Ingredient Substitutions
- Instead of Salmon Fillet: Arctic Char, Trout
- Instead of Olive Oil: Avocado oil, Light olive oil
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Lemon: Lime, Lemon juice (2 tbsp)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Fresh Thyme: Dried thyme (1/3 tsp)
- Instead of Cherry Tomatoes: Grape tomatoes, Roma tomatoes diced
- Instead of Feta Cheese: Goat cheese, Cotija
- Instead of Balsamic Vinegar: Red wine vinegar, Sherry vinegar
- Instead of Multigrain Linguine (Laguna noodles): Whole‑wheat spaghetti, Gluten‑free pasta
- Instead of Fresh Basil Leaves: Spinach, Arugula
- Instead of Fresh Parsley: Cilantro, Italian parsley
- Instead of Pine Nuts: Almonds, Pecans
- Instead of Walnuts: Pine nuts, Hazelnuts
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Red Pepper Flakes: Cayenne pepper (a pinch)
- Instead of Olive Oil (for pesto): Avocado oil
Equipment Needed
- Baking Sheet
- Aluminum Foil
- Food Processor
- Large Pot
- Saucepan
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
- Grater
- Lemon Zester
- Rubber Spatula
- Tongs
- Wooden Spoon (optional)
Critical Steps — Do Not Skip
- Preheating the oven to the correct temperature
- Covering the salmon loosely with foil for the first part of baking
- Emulsifying the olive oil into the pesto to achieve a smooth texture
- Checking salmon doneness to avoid overcooking
Chef Tips from the Video
- Toast the pine nuts and walnuts for extra flavor; watch them closely to prevent burning.
- Use fresh lemon zest rather than bottled lemon flavor for brightness.
- If you prefer a milder garlic flavor, roast the garlic cloves before adding to the pesto.
Troubleshooting
Salmon turns out dry
Cover with foil for the entire bake or reduce oven temperature to 325°F and add a splash of water or broth to the pan.
Pesto is too thick
Thin with reserved pasta water, a tablespoon at a time, until desired consistency is reached.
Pasta is overcooked and mushy
Cook pasta al dente, test a minute before package time, and immediately drain.
Storage
Refrigerator: Store leftover salmon and pesto pasta in airtight containers for up to 3 days.
Freezer: Freeze cooked salmon portions (without tomatoes) for up to 2 months; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Pesto can be made up to 3 days ahead; store in a jar with a thin layer of olive oil on top.
- Cooked salmon reheats well in a low oven (275°F) for 10‑12 minutes.
Frequently Asked Questions
What is the cultural significance and history of baked salmon with roasted tomatoes and feta in Pacific Northwest cuisine?
Salmon has been a staple in Pacific Northwest cooking for centuries, originally harvested by Indigenous peoples and later celebrated in family gatherings. Combining it with Mediterranean ingredients like feta and tomatoes reflects the region’s love for fresh, seasonal produce and the fusion of coastal and global flavors.
What traditional regional variations of salmon dishes exist in Pacific Northwest cuisine?
Traditional variations include cedar‑plank grilled salmon, smoked salmon, and salmon baked with maple glaze. Some families also serve salmon with berry sauces or dill‑based dressings, highlighting local ingredients such as wild berries and herbs.
How is salmon traditionally served during celebrations in Pacific Northwest culture?
During celebrations, salmon is often presented whole or as a large fillet on a platter, surrounded by roasted vegetables, fresh herbs, and sometimes a light glaze. It is common to serve it alongside hearty sides like potatoes, wild rice, or pasta to feed larger groups.
What occasions or celebrations is baked salmon with pesto pasta typically associated with in American family meals?
Baked salmon paired with pesto pasta is popular for birthdays, holidays, and weekend family gatherings because it feels special yet is relatively easy to prepare for a crowd. The dish balances elegance with comfort, making it a go‑to for milestone celebrations.
How does this baked salmon with roasted tomatoes, feta & pesto pasta fit into the broader American cuisine tradition?
The dish showcases American cuisine’s tendency to blend regional ingredients—like Pacific Northwest salmon—with international flavors such as Italian pesto. It reflects the American love for versatile, one‑pan meals that can be adapted for various dietary preferences.
What are the authentic traditional ingredients for pesto versus acceptable substitutes in this recipe?
Traditional pesto uses fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil. Acceptable substitutes include walnuts or almonds for pine nuts, parsley or arugula for additional herb flavor, and Pecorino Romano for Parmesan. The recipe also adds lemon juice and zest for brightness, which are optional but common modern tweaks.
What other Pacific Northwest dishes pair well with baked salmon and pesto pasta?
Side dishes like roasted root vegetables, wild rice pilaf, or a simple mixed green salad with a citrus vinaigrette complement the salmon and pesto pasta nicely. A crisp white wine such as a local Pinot Gris also pairs well.
What makes baked salmon with roasted tomatoes, feta & pesto pasta special or unique in American cuisine?
The combination of a richly flavored, oven‑baked salmon with the bright, herbaceous pesto pasta creates a balance of protein, healthy fats, and fresh herbs that is both comforting and sophisticated. Adding feta and balsamic‑roasted tomatoes adds a tangy contrast rarely seen in classic American salmon preparations.
How has the preparation of salmon with pesto evolved over time in modern American cooking?
Historically, salmon was simply grilled or smoked. Modern American cooks now often incorporate global sauces like pesto, using fresh herbs and nuts to create a vibrant, health‑focused dish. This evolution reflects the growing interest in fusion flavors and home‑cooked meals that feel restaurant‑quality.
What are the most common mistakes to avoid when making baked salmon with roasted tomatoes, feta & pesto pasta?
Common mistakes include overcooking the salmon, which makes it dry; covering the salmon too tightly, preventing the tomatoes from caramelizing; and making the pesto too thick without enough olive oil or pasta water. Following the timing and foil‑covering steps helps avoid these issues.
Why does this recipe use a loose foil cover for the salmon instead of a tight seal or parchment paper?
A loose foil cover traps enough steam to keep the salmon moist while still allowing excess moisture to escape, preventing the fish from becoming soggy. A tight seal would steam the fish too much, and parchment would not provide the same moisture‑retaining benefit.
Can I make the pesto ahead of time and how should I store it?
Yes, the pesto can be prepared up to three days in advance. Store it in an airtight jar, drizzle a thin layer of olive oil on top to prevent oxidation, and keep it refrigerated. Before using, stir well and add a splash of pasta water if it has thickened.
What texture and appearance should I look for when making the pesto for this dish?
The pesto should be a smooth yet slightly textured green sauce that clings to the pasta without pooling. It should have a glossy sheen from the olive oil and specks of grated Parmesan. If it looks grainy, blend a bit longer or add more oil.
How do I know when the baked salmon is done cooking in this recipe?
Insert a fork into the thickest part of the fillet; the flesh should flake easily and be opaque throughout. The internal temperature should reach 145°F (63°C) if you use a meat thermometer.
What does the YouTube channel Amy Roloff's Little Kitchen specialize in?
The YouTube channel Amy Roloff's Little Kitchen specializes in approachable, family‑friendly home cooking with a focus on comfort meals, seasonal ingredients, and practical tips for everyday cooks.
How does the YouTube channel Amy Roloff's Little Kitchen's approach to Pacific Northwest cooking differ from other cooking channels?
Amy Roloff's Little Kitchen blends rustic Pacific Northwest ingredients like fresh salmon with simple, crowd‑pleasing techniques and often incorporates Mediterranean flavors, creating a unique fusion that feels both familiar and fresh compared to channels that stick strictly to traditional regional recipes.
Last updated: September 6, 2026
