Salmon Feta and Tomato Bake pasta sauce!

Ingredients

• 200 g Salmon Fillet (skin removed, cut into bite‑size pieces)
• 2 cups Cherry Tomatoes (halved)
• 150 g Feta Cheese (crumbled)
• 2 tbsp Olive Oil (extra‑virgin, for drizzling)
• 2 pcs Garlic Clove (minced)
• 1 tsp Dried Oregano
• 300 g Penne Pasta (or any short pasta, cooked al dente)
• 1/4 cup Fresh Basil (chopped, optional garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the sauce.

   Time: PT10M

   Temperature: 425°F

2. Prepare Ingredients

   On a cutting board, halve the cherry tomatoes, mince the garlic, crumble the feta, and cut the salmon into bite‑size pieces.

   Time: PT8M

3. Assemble the Tray‑Baked Sauce

   In the baking dish, spread the tomatoes, salmon pieces, and crumbled feta. Drizzle with olive oil, sprinkle minced garlic, dried oregano, salt and pepper. Toss gently to coat.

   Time: PT3M

4. Bake the Sauce

   Place the dish in the preheated oven and bake for 15 minutes, or until the tomatoes are blistered and the salmon is just cooked through.

   Time: PT15M

   Temperature: 425°F

5. Cook the Pasta

   While the sauce bakes, bring a large pot of salted water to a boil, add the penne and cook 10‑11 minutes until al dente. Drain in a colander and set aside.

   Time: PT12M

6. Mash and Combine

   Remove the baking dish from the oven. Using a fork, gently mash the salmon and tomatoes together, creating a chunky sauce. Add the cooked pasta, toss to combine, and if needed, add a splash of reserved pasta water.

   Time: PT5M

7. Finish and Serve

   Transfer the pasta to serving plates, garnish with chopped fresh basil and an extra crumble of feta if desired. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

60g

Fat

15g

Fiber

4g