Rigatoni with Tomatoes and Salmon

Looking for a delicious pasta meal that pairs salmon with fresh veggies? This veggie filled recipe includes grape tomatoes, spinach, shallots, and onions. The recipe is courtesy of PastaFits and takes less than 45 minutes to prepare.

I have a tip for you. If you don’t live near a fish market ask your grocery store to call you as soon as their next shipment of fresh salmon arrives. I think the fresher the fish…the better.

Rigatoni with Tomatoes and Salmon Recipe

1 pound rigatoni pasta
1/4 cup olive oil plus a bit more for brushing
2 tablespoons white balsamic vinegar
zest and juice of 2 lemons separated
3 cloves garlic, minced
1 shallot, finely chopped
salt
ground black pepper
1 cup pasta water
1 pound wild caught salmon filets, center-cut
2 cups grape tomatoes, halved
6 ounces baby spinach
Parmesan cheese

Preheat the oven to 325 degrees F.

Place the salmon filets on a baking sheet, brush lightly with olive oil, and sprinkle with salt and pepper. Add the zest of one lemon and slices of lemon on top of the salmon. Bake for 15-20 minutes.

While the salmon is baking, get the pasta water boiling. Cook the pasta according to the directions on the package. Drain and reserve, saving some pasta water for later.

In a small bowl, whisk together shallot, garlic, olive oil, balsamic vinegar, zest and juice of 1 lemon and a pinch of salt and pepper. Add to a large skillet and heat over medium heat until the garlic is fragrant and the shallot is translucent.

Add the tomatoes and cook 2-3 minutes. Add the cooked pasta and some of the reserved pasta water to the skillet.

Toss the pasta in the sauce and transfer to a serving bowl. Add the spinach. Portion out the salmon so that each person gets a serving.

Serve the salmon on top of the pasta along with Parmesan cheese shavings.

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