The weather is changing and fresh meals are at the forefront. Try this Spring Roasted Salmon Pasta that’s perfect for entertaining or date night at home!
I had a salad at a restaurant like, 13 years ago and I literally think about it all the time. It had tender salmon, Roma tomatoes, grilled asparagus, gorgonzola, pine nuts & a balsamic vinaigrette. Those ingredients aren’t typically anything to write home about, but something about this salad and the combination of flavors stood out to me. That’s where this Spring Roasted Salmon Pasta came from. An effort to recreate a dish that from a restaurant I no longer live close to while adding a bit more substance to make it perfect for a healthy dinner.
How was everyone’s weekend? It was absolutely beautiful here and it was so nice enjoying some sunshine and 65º weather. We painted Norah’s bedroom and gave it a little makeover. Pretty much since we moved in November it’s only been her crib, dresser, rocker and very bright teal walls from the previous owners’ daughter in her room. We still need a rug and maybe a few more decorative items, but it has come together so well! She was so excited and I’m so glad she has space all her own now.
We also celebrated hitting 10,000 followers on Instagram! We’ve been working towards this goal for so long (hello, swipe up), it’s so amazing to have finally crossed that threshold naturally without any weird loop giveaways or buying followers. I know that there are many many other people with way more, but I’m so happy with the community we’ve built. It would have been 100% impossible without Matt, who is basically my Instagram Bootcamp instructor. I can’t wait to see where we go from here!
Do you find your tastes changing with the seasons? I definitely crave fresher foods and more vegetables when the weather starts to warm up. This pasta is the perfect transition from the hearty comfort dishes of winter to the light, yet flavorful meals of spring!
Vegetarian? Try my Spring Lemon Vegetable Pasta
- Olive oil spray
- 12 oz salmon filet
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup balsamic glaze*
- 8 oz penne pasta (I used whole wheat)
- 2 tbsp olive oil
- 2 cloves of garlic, minced
- 1 shallot, minced
- 1 cup thin asparagus, bottom 2 inches trimmed and then cut into 2-inch pieces
- 1 cup cherry tomatoes
- 2 tbsp lemon juice
- ⅓ cup gorgonzola crumbles
- ¼ cup pine nuts, toasted**
- Preheat the oven to 425ºF. Cover a baking sheet with aluminum foil and mist with olive oil spray. Place the salmon filet skin down on the prepared baking sheet. Season it with salt and pepper and coat evenly with the balsamic glaze. Bake until the salmon is just cooked through, 13-15 minutes depending on the thickness
- While the salmon is cooking, boil your pasta according to package directions in salted water.
- While the pasta is cooking, prepare the rest of the dish. Heat olive oil in a large skillet over medium heat. Add the garlic and shallot and saute, stirring frequently, for 2 minutes. Turn the heat up to medium-high and add the asparagus. Saute for 5 minutes until the asparagus starts to become tender. Add the cherry tomatoes and cook until the tomatoes are almost bursting, another 5 minutes.
- When the pasta is al-dente, drain and add to the skillet with the vegetable mixture. Add the lemon juice and toss to combine. Season liberally with salt and pepper, to taste.
- When the salmon is cooked, allow it to cool for a couple of minutes before flaking into large chunks, leaving the skin behind.
- Transfer the pasta mixture to a serving platter and top with the salmon, gorgonzola crumbles, and toasted pine nuts. Serve warm or cold!
** to toast your pine nuts, place them in cold small skillet over medium heat. Toast, shaking the pan frequently to prevent burning for 5 minutes until pine nuts are golden brown and fragrant.