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Crispy Salmon with Blistered Tomatoes and Pasta

Delicious buttery noodles topped with blistered tomatoes and crispy salmon! Gluten free option offered.

Course dinner, Main Course
Cuisine Italian
Keyword 30 minute meal, crispy salmon, Salmon with pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings


  • 8 oz pasta   I used gluten free tagliatelle (cook to package instructions)
  • 1 pint cherry tomatoes
  • 1 large clove garlic, peeled and minced
  • 2 4-6 oz wild caught salmon filets skin on or off, your preference
  • Sea salt, to taste
  • pepper, to taste
  • 4 tablespoons  olive oil, separated
  • 2 tablespoons  tablespoons butter
  • 2 tablespoons  flat leaf parsley chopped
  • Toasted pine nuts (optional for garnish)


  1. Preheat oven to 400 degrees, place oven rack in center position. Place a sheet of parchment paper on rimmed cookie sheet and set aside.

  2. Place medium size pot on high, bring to a boil

While waiting for pasta water to boil:

  1. Place tomatoes on parchment covered cookies sheet, drizzle with 1 tablespoon olive oil, sprinkle with two pinches of sea salt, add minced garlic and toss until tomatoes are evenly covered with olive oil and garlic. Place tomatoes in oven and cook for 15-18 minutes or until tomatoes are blistered and starting to burst. Remove and set aside

While Tomatoes Cook:

  1. Chop parsley, melt butter and 1 tablespoon olive oil, whisk. Set aside. Sprinkle salmon with generous amount of sea salt and pepper. Heat an oven safe pan on high heat for two minutes. Add olive oil and place salmon skin side up, meat side down onto pan (if skin is removed place the side that had the skin up) Lower heat to medium and sear salmon for 5 minutes, until golden brown.While salmon sears, add pasta to boiling water, stirring frequently, cook to package directions

  2. When salmon has seared and is golden, gently turn over, cook for 3 minutes

  3. Place salmon in oven (for 6-8 minutes) and remove tomatoes if they are ready, set tomatoes aside

  4. When pasta is al dente, strain (do not rinse) and place in bowl, drizzle with butter/olive oil mixture and toss. Sprinkle with sea salt, pepper and blistered tomatoes, toss again.

  5. Divide pasta onto two plates, top with salmon, garnish with parsley and pine nuts (if using)