Highliner
Mediterranean Salmon Baked Feta Pasta
Indulge in the romance of Mediterranean flavors with our
Mediterranean Salmon & Baked Feta Pasta, a dish that blends timeless elegance with modern culinary trends. At the heart of this recipe are crispy, yet delicately breaded wild salmon portions, cooked to perfection, offering a tender and flavorful bite.
Serves: 2
Serves: 2Prep time: 10 mins
Prep time: 10 minsCook time: 20 mins
Cook time: 20 mins
Ingredients
Preparation
Ingredients
- 2 ea Pan-Sear Selects Mediterranean Wild Pacific Salmon
- 400 g Feta Cheese
- 1 pint Cherry Tomato
- 1 ea Red Onion sliced into wedges
- 1 ea Summer Squash, chopped
- 1 ea Zucchini, chopped
- 15 g Thyme, sprig
- 2 tbsp Extra Virgin Olive Oil
- 1 cup Feta Cheese, crumbled
- 2 ea Basil, leaves
- 1 tsp Dried oregano
- 170 g Farfalle Pasta
- For the Pasta: Bring a large pot of water to a boil on the stovetop and cook the Farfalle pasta according to its package instructions.
- For the Salmon and Baked Feta Pasta: Preheat your conventional oven to 425°F (220°C). Add the Mediterranean Salmon portions to a baking tray lined with parchment paper. Add all of the remaining prepared vegetables, along with the blocked feta cheese and fresh thyme sprigs around the Salmon portions.
- Drizzle the vegetables with the olive oil and bake in the preheated oven for approximately 20 minutes, flipping the portions over halfway through the cooking. Cook until the Salmon registers 158℉ (70℃) internally. For added crispiness to the Salmon, broil on high for 1-2 min at the end of the cooking.
- Remove the Salmon portions from the sheet tray. Carefully remove the tougher thyme sprigs before transferring all of the vegetables and feta to a large bowl along with the fully cooked pasta. Stir well to create a sauce out of the melted feta.
- To Finish: Divide the baked feta pasta equally between two dinner plates. Top each with a fully cooked portion of Mediterranean Salmon and garnish with fresh basil sprigs.
