Oven Roast Salmon with Olive Tapenade and Tomatoes
Angel hair pasta is a quick-cooking life saver. It's always in my cupboard. Make sure to spoon out some of the oil and tomato juices over the pasta before you top it with the salmon.
Servings: 4
Calories: 234kcal
Ingredients
- 1 2- inch thick piece of salmon filet about 1 pound
- 2 tablespoons pre-made olive tapenade or as needed
- 2 to 3 tablespoons extra virgin olive oil
- 2 heirloom tomatoes cored and coarsely chopped
- 1 handful basil leaves torn
- pinch red pepper flakes or to taste
- Cooked angel hair pasta for serving
- Chopped herbs such as chives for serving
- Coarse salt and freshly ground black pepper
Instructions
- Heat the oven to 350°F. Place the salmon in an ovenproof baking dish and coat with tapenade. Drizzle with olive oil and top with tomatoes, basil, and red pepper flakes. Season with salt and pepper. Transfer to the oven and cook until the salmon is firm, about 18 to 20 minutes. Divide the pasta into bowls. Spoon over some of the cooking juices and tomatoes. Top with salmon and fresh herbs. Serve immediately.
Nutrition
Calories: 234kcal | Carbohydrates: 2g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 53mg | Potassium: 702mg | Fiber: 1g | Sugar: 2g | Vitamin A: 563IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg