Crispy Salmon with Pasta and Slow-Roasted Tomatoes

I’m always a sucker for a sale, and this Friday, our local Whole Foods had a one-day sale on wild Alaskan sockeye salmon… SO – I changed our menu plan and bought some fabulous-looking salmon! Since I still had some slow-roasted tomatoes in the freezer, this was a breeze to make. John and I found the perfect bottle of wine to go with it, and it was fantastic – as always!

Salmon with slow-roasted tomatoes

Here is what we did:

Crispy Salmon with Pasta and Slow-Roasted Tomatoes
Adapted from Cooking Light, Sept 2002
Serves 2

Ingredients:
Roasted Tomatoes:
Olive oil cooking spray
2 plum tomatoes, halved (or whole cherry tomatoes, about 10)
sprinkle of sea salt
sprinkle of dried thyme
sprinkle of freshly ground black pepper
1 garlic clove, minced

Pasta:
2 cups cooked, drained whole wheat pasta (we used cold, leftover pasta)
1/2 cup low sodium chicken broth
2 tsp olive oil
1/2 cup sliced leek
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Salmon:
2 teaspoons olive oil
2 (5-ounce) wild salmon fillets, with skin
1/4 teaspoon sea salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper

Directions:
Preheat oven to 350°.

To prepare tomatoes, coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Spray with olive oil; sprinkle with salt, thyme, pepper, and garlic. Bake at 350° for 1 1/2 hours or until very soft and slightly shriveled.

For pasta, heat oil in large skillet. Add leek; sauté 3 minutes or until tender. Stir in broth; add cooked pasta and stir until liquid is nearly absorbed (add more broth if needed). Season with salt & pepper.

To prepare salmon, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with salt, thyme, and pepper. Place fillets, skin sides up, in pan; cook 5 minutes. Turn fillets over, and cook an additional 2 minutes or until fish flakes easily when tested with a fork.

Place halves on each plate. Add pasta, then top with a piece of salmon.

Note: **We made 2 servings, but you can always increase the amounts to serve more!**

Nutritional info:
Calories: 458.8
Total Fat: 15.6 g
Cholesterol: 105.2 mg
Sodium: 709.4 mg
Total Carbs: 44.1 g
Dietary Fiber: 7.6 g
Protein: 37.4 g

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