Oven-Baked Salmon Pasta Without Cream

Quick and easy salmon pasta without cream - fresh tomatoes, lemon, and garlic make it flavorful in just about 30 minutes.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Servings servings

Calories 885kcal

Author Adina

Preheat the oven to 400°F / 200°C. Brush the baking dish with a little oil.
Prepare the ingredients: Dry the fillets with a paper towel and season with salt and pepper. Cut the small tomatoes in half and thinly slice the garlic. Deseed the chili and chop it very finely. Juice one lemon. Wash, dry, and cut the second lemon into thin slices.
4 salmon fillets + fine sea salt and ground black pepper; 20 small tomatoes; 3 large garlic cloves ; 1 long red chili ; 2 unwaxed lemons
Mix olive oil, lemon juice, salt, pepper, and oregano in a small bowl.
⅓ cup olive oil + juice of 1 lemon + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper + 1 teaspoon oregano
Assemble the dish: Place the salmon fillets in the baking dish. Arrange the tomatoes around the fish and scatter the garlic on top. Pour the olive oil mixture over everything. Place 1-2 lemon slices on each salmon fillet.
Bake the salmon for 20–25 minutes.
Cook the pasta according to the package instructions while the fish is in the oven. Drain it well.
1 lb pasta
Finish the dish: Remove the lemon slices and flake the salmon in the baking dish using two forks. Add the drained pasta and toss gently to combine. Adjust the taste with salt and pepper. If the baking dish is too small to toss everything without spilling, transfer everything to the large pasta pot and mix there.

Use a baking dish that fits the salmon snugly. If it’s too large, the oil and juices will spread too much, and the pasta may end up drier. A slightly larger dish than mine is fine.
Tomatoes: I used small tomatoes that were not cherry tomatoes, so I halved them. If you use very small cherry tomatoes, you can leave them whole.
Pasta: Any short pasta works; I had fusilli.