Ingredients

The following ingredients have 4 Servings
  • 1-1/2 lb salmon (with the skin, cut into 4 portions)
  • kosher salt
  • fresh cracked pepper
  • Old Bay seasoning
  • 1 12 oz box orecchiette pasta
  • 1 pint red cherry tomatoes (quartered)
  • 1 pint yellow cherry tomatoes (quartered)
  • 1 Tbs good quality extra virgin olive oil
  • 2 cloves garlic (minced)
  • 1/4 cup fresh oregano leaves (chopped)
  • kosher salt
  • fresh cracked pepper

Instruction

  • Heat the oven to 400F. Bring a large pot of water to a boil.
  • Lay the salmon on a bake sheet, skin side down, and season with salt, pepper, and Old Bay (I'm pretty generous with the Old Bay). Put the salmon to bake in the oven 8-10 minutes or until it flakes easily with a fork.
  • Meanwhile, add the pasta to the boiling water. Cook the pasta to al dente according to package directions.
  • While the salmon and pasta are cooking, add the olive oil, garlic, tomatoes, and oregano to a large boil. Once the pasta is done, drain briefly and add to the raw tomato sauce. Season generously with salt and pepper to taste.
  • To serve, put some of the pasta on a plate. Top with a piece of salmon. Garnish with additional oregano. Yields: 4 servings.