If you love cherry tomatoes and bright, light pasta dishes, try this Roasted Salmon and Cherry Tomato Puttanesca. Roasted cherry tomatoes create a thin, flavorful sauce that clings to starchy pasta, offering natural sweetness and a mix of textures that pair beautifully with the briny tang of capers and Kalamata olives. This version includes salmon fillets roasted right with the tomatoes, making the meal heartier while still remaining quick and simple enough for a weeknight dinner.
This dish shines in spring and summer when tomatoes are at their best, but it’s delicious any time of year. The method is forgiving: most of the ingredients go into a baking dish and the oven does much of the work. Roasting brings out the tomatoes’ sweetness and creates pockets of concentrated flavor that coat the pasta once tossed. The salmon gently cooks in the tomato mixture, flakes into the sauce, and adds protein and richness without weighing the dish down. A splash of lemon and a little balsamic balance the briny olives and capers and brighten the whole plate.
The recipe keeps things simple: cherry tomatoes, shallot, garlic, Kalamata olives, capers, olive oil, herbs, and seasonings roasted together, with salmon nestled into the mixture partway through baking. After the salmon flakes into the roasted tomatoes, toss everything with cooked linguine so the pasta absorbs the flavorful juices. Finish with fresh basil and an extra sprinkle of crushed red pepper if you like heat.
Looking for more salmon recipes? Try these!
- One Pot Salmon with Herb Butter Couscous
- Creamy Spring Salmon
- Sheet Pan Gochujang Glazed Salmon
Roasted Salmon and Cherry Tomato Puttanesca
Ingredients
- 1 ½ pounds cherry or grape tomatoes
- ½ cup shallot, halved and thinly sliced (or 1 large shallot)
- 4 garlic cloves, thinly sliced
- 1 cup Kalamata olives, pitted, drained and torn
- 2 tablespoons drained capers
- 1/3 cup extra virgin olive oil, plus 2 tablespoons more, divided
- ½ teaspoon crushed red pepper flakes, plus more for serving
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
- 1 tablespoon balsamic vinegar
- ¼ cup chopped fresh flat-leaf parsley
- ¼ cup finely sliced fresh basil, plus more for serving
- Four 6-ounce salmon fillets, pin bones removed and skin off
- 8 ounces gluten-free brown rice linguine (or preferred pasta)
Instructions
- Preheat the oven to 425°F. Bring a large pot of salted water to a boil for the pasta.
- In a 9×13 baking dish, combine the tomatoes, shallot, garlic, olives, capers, 1/3 cup olive oil, crushed red pepper flakes, kosher salt, black pepper, lemon juice, balsamic vinegar, parsley, and basil. Toss to coat evenly.
- Place the baking dish in the preheated oven and roast, uncovered, until the cherry tomatoes start to burst and soften, about 15 minutes. Remove from the oven and gently toss the mixture.
- Nestle the salmon fillets into the tomato mixture and drizzle the remaining 2 tablespoons olive oil over the fillets. Return the dish to the oven and bake until the salmon is cooked through and flakes easily with a fork, about 8 minutes (timing will vary by thickness).
- Meanwhile, cook the linguine in the boiling water until al dente according to package directions. Drain and transfer the pasta to a large serving bowl.
- Flake the salmon into bite-sized pieces. Pour the roasted salmon and tomato mixture over the cooked pasta and gently toss until the pasta is coated. The sauce may seem loose at first, but the pasta will absorb the juices within a few minutes.
- Taste and adjust seasoning with additional salt, lemon, or red pepper flakes as desired. Garnish with extra basil and a sprinkle of crushed red pepper before serving.
Notes & Tips
Use the freshest cherry tomatoes you can find for the brightest flavor. If you prefer a firmer salmon texture, check the fillets after 6 minutes of baking. Leftovers keep well refrigerated for up to 2 days; gently reheat on the stovetop so the pasta can reabsorb the sauce. For a lower-sodium version, rinse capers and olives briefly or reduce their amounts.
Additional Info
Photography and styling by Eat Love Eats.