Salmon Feta Pasta
This easy Salmon Feta Pasta is a fresh, Mediterranean-inspired dish ready in under 30 minutes. Flaky salmon, creamy feta, and juicy cherry tomatoes come together with penne, olive oil, and fresh herbs for a light yet satisfying meal.
Servings: 6 servings
Calories: 456kcal
Equipment
- large sauce pan
Ingredients
- 1 lb penne pasta you could use rigatoni or farfalle
- 1 salmon fillet
- 3 Tablespoons extra virgin olive oil
- 1 cup feta cheese
- 1 ½ cups cherry tomatoes or more if you love them!
- 1 shallot sliced, use more or less to your taste (can also use a Sweet or white onion)
- 1 lemon (organic) juice and rind
- 1 teaspoon sea salt or to taste
- ½ teaspoon fresh black pepper more to taste
- 2 Tablespoons fresh parsley leave chopped stems removed
Instructions
Prep and Bake
- Preheat your oven to 400°F. In a small greased baking dish, add the salmon, feta, cherry tomatoes, and shallots (or onions). Add salt, pepper & olive oil overtop. Squeeze the lemon juice on the salmon. Bake for 15–20 minutes until the salmon flakes easily.
Remove salmon
- Depending on thickness of the salmon, the salmon could be ready in 12-15 minutes. Set a timer for the salmon, and if it's ready around 12-15 minutes, remove it and set it aside on a plate while the tomatoes and feta continue to bake. The tomatoes and feta are ready when the tomatoes are bursting and the feta is soft and gets a little color (that could take a full 25-30 minutes).
Cook the pasta
- When the tomato feta sauce is half way to being finished, bring a large pot of salted water to boil. Add the pasta to the boiling water and cook until it is al dente (be sure to check the timing on the pasta packaging and set a timer). Reserve ½ cup of the starchy pasta water.
Mix It Up
- Before combining, flake up the salmon with a fork away from the skin. Using a fork (or a potato masher for extra speed), combine the feta, and tomatoes together. Stir in salt, a drizzle of olive oil, and chopped parsley until everything is creamy and well combined. Sprinkle on some lemon rind (if you like).
Toss with Pasta
- Add the cooked penne and toss until coated in that creamy sauce. Add a bit of the reserved starchy pasta water, if needed. Salt & pepper to taste. (add some extra olive oil if you'd like!)
Serve and Enjoy
- Plate it up, garnish with extra parsley if you’re feeling fancy, and dig in!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Salmon: You can bake, grill, or pan-sear the salmon—just be careful not to overcook it so it stays tender and flaky.
- Pasta water: Always save a bit before draining; it helps create a silky sauce that clings to the pasta.
- Feta: Use block feta in brine if possible—it’s creamier and more flavorful than pre-crumbled feta.
- Herbs: Fresh basil, parsley, or dill add brightness; avoid dried herbs for this recipe.
Tomatoes: Roast until blistered for the best flavor and natural sweetness. - Seasoning: Taste before serving and adjust with sea salt, freshly ground black pepper, or a squeeze of lemon juice.
- Serving: Drizzle with extra virgin olive oil right before serving for a glossy, restaurant-style finish
Nutrition
Calories: 456kcal | Carbohydrates: 59g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 38mg | Sodium: 695mg | Potassium: 412mg | Fiber: 3g | Sugar: 3g | Vitamin A: 411IU | Vitamin C: 10mg | Calcium: 149mg | Iron: 2mg
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