Salmon With Garlic Butter and Tomato Pasta

Published March 21, 2023 | Total Time: 20 minutes

Ingredients

• 4 skin-on salmon fillets (4–6 ounces each), patted dry

• 1 pint cherry or small tomatoes (e.g., grape tomatoes)

• 1½ tablespoons extra-virgin olive oil

• Kosher salt (e.g., Diamond Crystal) and freshly ground black pepper

• 3 tablespoons unsalted butter, divided

• 5 garlic cloves, finely chopped or grated

• 3 fresh basil sprigs, plus ½ cup torn leaves

• 8 ounces angel hair pasta

Preparation

Step 1: Broil Salmon and Tomatoes

Goal: Crisp salmon skin, blister tomatoes.

1. Preheat oven rack to the upper third and set broiler to HIGH. Line a rimmed baking sheet with foil (for easy cleanup).

2. On the prepared sheet pan, toss tomatoes with 1 tablespoon olive oil, a pinch of salt, and pepper. Arrange tomatoes in a single layer.

3. Place salmon fillets skin-side up next to tomatoes. Brush salmon and tomatoes with remaining ½ tablespoon olive oil; season with salt and pepper.

4. Broil 6–10 minutes:

5. Tomatoes: Blister and soften; stir halfway if any brown unevenly.

6. Salmon: Skin crisps; flesh flakes easily with a fork.

7. Adjustment: If salmon skin chars, shift rack to the middle of the oven (broilers vary in intensity).

8. Transfer salmon and tomatoes to a plate; set aside (salmon will rest while pasta cooks).

Step 2: Cook Pasta with Garlic-Basil Base

Goal: Al dente pasta with bright garlic flavor.

1. In a large skillet (non-stick or stainless steel recommended), melt 2 tablespoons butter over medium-high heat.

2. Add garlic; sauté until fragrant (1–2 minutes; do not brown).

3. Pour in 3 cups water (or 3 cups seafood/chicken stock for depth, per comments) and bring to a boil. Add 1½ teaspoons salt and basil sprigs.

4. Add angel hair pasta (break in half if it overflows). Stir once and cook 5–8 minutes until al dente:

5. Liquid Check: If water evaporates, add 2–3 tablespoons more.

6. Pasta Done Early? If pasta finishes before salmon, remove from heat, cover with foil, and set aside.

Step 3: Combine & Serve

Goal: Marry all flavors in a glossy sauce.

1. Rest salmon on plates skin-side up (keep warm).

2. In the skillet, remove basil sprigs from pasta. Add remaining 1 tablespoon butter; stir until melted and glossy.

3. Add roasted tomatoes (and all pan juices), torn basil leaves, and optional additions (e.g., Kalamata olives, capers, or kale ribbons, per comments). Gently toss once to combine.

4. Season with salt and pepper to taste. Serve salmon alongside the pasta, letting the pan juices coat both components.

Community Tips & Modifications

• Liquid Upgrade: Replace water with homemade stock or white wine for umami (e.g., 3 cups seafood stock + ½ cup white wine).

• Flavor Boost: Add sliced capers, olives, or red pepper flakes to the pasta during cooking.

• Texture Additions: Stir in blanched kale or dinosaur kale ribbons (stemmed, sliced thin) for nutrition and color.

• Scaling: Double the recipe for large portions (e.g., 1 lb spaghetti + 1.5 pints tomatoes).

User Comments

• “Substituted 3 cups chicken broth, added Kalmata olives/capers. Needs more garlic for depth.”

• “Best pasta ever! Added kale ribbons for nutrients—flavors are bright and complex.”

• “Moved salmon to middle rack after 6 minutes; doubled recipe with 1 lb spaghetti. SO loved it!”

Enjoy this vibrant, easy dish—salmon tender, pasta glossy, and flavors bold! 🍅🍳