Baked Feta Pasta with Salmon by @feelgoodfoodie

33 min

4 servings

🐟

680 g

Salmon fillets

🧀

230 g

Feta cheese

🍅

150 g

Cherry tomatoes

🫒

45 ml

Olive oil

🌿

2 g

Oregano

🧄

1.5 g

Garlic powder

🧂

3 g

Salt

⚫

1 g

Black pepper

🥬

140 g

Baby spinach

🍝

230 g

Penne pasta

🍝

45 ml

Pasta water

  1. Preheat

    Preheat the oven to 400°F (205°C).

  2. Cook
    • penne pasta
    • salt
    • Pasta water

    Bring a large pot of salted water to a boil. Cook 8 oz penne pasta until al dente according to its package directions.

  3. Drain
    • penne pasta
    • reserved pasta water

    Reserve 3 tablespoons pasta water, then drain the cooked penne in a colander.

  4. Place
    • feta cheese
    • cherry tomatoes
    • wild-caught king salmon fillet

    Place the 8 oz feta cheese, 1 cup cherry tomatoes, and four salmon fillets in the 9x13-inch baking dish.

  5. Drizzle
    • olive oil
    • dried oregano

    Drizzle 3 tablespoons olive oil over the dish. Sprinkle with oregano, garlic powder, 1/2 teaspoon salt, and black pepper.

  6. Bake
    • wild-caught king salmon fillet
    • cherry tomatoes
    • feta cheese

    Bake for 20 to 25 minutes. Remove the dish when the salmon flakes easily with a fork and the tomatoes have burst.

  7. Add
    • fresh baby spinach

    Add 5 oz fresh baby spinach directly to the hot baking dish. Let it stand for 2 to 3 minutes until wilted.

  8. Mash
    • wild-caught king salmon fillet
    • feta cheese
    • cherry tomatoes

    Flake the cooked salmon with a fork. Mash the feta and burst tomatoes together until they form a creamy sauce.

  9. Add
    • penne pasta
    • wild-caught king salmon fillet
    • feta cheese

    Add the cooked penne and toss it into the salmon-feta sauce until fully coated.

  10. Stir
    • reserved pasta water

    Stir in up to 3 tablespoons reserved pasta water if needed to loosen the sauce. Serve warm.

Baked Feta Pasta with Salmon by @feelgoodfoodie

33 min

4 servings

🐟

680 g

Salmon fillets

🧀

230 g

Feta cheese

🍅

150 g

Cherry tomatoes

🫒

45 ml

Olive oil

🌿

2 g

Oregano

🧄

1.5 g

Garlic powder

🧂

3 g

Salt

⚫

1 g

Black pepper

🥬

140 g

Baby spinach

🍝

230 g

Penne pasta

🍝

45 ml

Pasta water

Preparation Steps

  1. Step 1/10

    Preheat the oven to 400°F (205°C).

  2. Step 2/10

    Bring a large pot of salted water to a boil. Cook 8 oz penne pasta until al dente according to its package directions.

    🍝penne pasta
    🧂salt
    🍲large pot
    🥄wooden spoon

  3. Step 3/10

    Reserve 3 tablespoons pasta water, then drain the cooked penne in a colander.

    🍝penne pasta
    🍝reserved pasta water
    🍲large pot
    🧺colander
    🥄measuring spoons

  4. Step 4/10

    Place the 8 oz feta cheese, 1 cup cherry tomatoes, and four salmon fillets in the 9x13-inch baking dish.

    🧀feta cheese
    🍅cherry tomatoes
    🐟wild-caught king salmon fillet
    🍳9x13-inch baking dish
    🥄measuring cups

  5. Step 5/10

    Drizzle 3 tablespoons olive oil over the dish. Sprinkle with oregano, garlic powder, 1/2 teaspoon salt, and black pepper.

    🫒olive oil
    🌿dried oregano
    🧄garlic powder
    🧂salt
    ⚫black pepper
    🍳9x13-inch baking dish
    🥄measuring spoons

  6. Step 6/10

    Bake for 20 to 25 minutes. Remove the dish when the salmon flakes easily with a fork and the tomatoes have burst.

    🐟wild-caught king salmon fillet
    🍅cherry tomatoes
    🧀feta cheese
    🍳9x13-inch baking dish
    🍴fork

  7. Step 7/10

    Add 5 oz fresh baby spinach directly to the hot baking dish. Let it stand for 2 to 3 minutes until wilted.

    🥬fresh baby spinach
    🍳9x13-inch baking dish

  8. Step 8/10

    Flake the cooked salmon with a fork. Mash the feta and burst tomatoes together until they form a creamy sauce.

    🐟wild-caught king salmon fillet
    🧀feta cheese
    🍅cherry tomatoes
    🍳9x13-inch baking dish
    🍴fork

  9. Step 9/10

    Add the cooked penne and toss it into the salmon-feta sauce until fully coated.

    🍝penne pasta
    🐟wild-caught king salmon fillet
    🧀feta cheese
    🍅cherry tomatoes
    🥬fresh baby spinach
    🍳9x13-inch baking dish
    🥄wooden spoon

  10. Step 10/10

    Stir in up to 3 tablespoons reserved pasta water if needed to loosen the sauce. Serve warm.

    🍝reserved pasta water
    🍳9x13-inch baking dish
    🥄wooden spoon
    🥄measuring spoons

Composition

Ingredients

Types

Dairy, Vegetables, Oils, Herbs and Spices, Seasonings, Grains

Ingredients

Salmon fillets, Feta cheese, Cherry tomatoes, Olive oil, Oregano, Garlic powder, Salt, Black pepper, Baby spinach, Penne pasta, Pasta water

Notes

Salmon fillets (6-ounce fillets, skin removed), Feta cheese (one block), Baby spinach (fresh), Penne pasta (cooked al dente), Pasta water (reserved, to loosen the sauce if needed)

Allergens

Milk, Gluten

Dietetics

Dietary regimen

Pescatarian, High Protein

Calories

705 kcal

Macro nutrients

Protein: 44g, Carbohydrates: 51g, Total Fat: 34g, Saturated Fat: 11g, Fiber: 5g, Sugars: 5g, Omega-3 Fatty Acids: 2.5g

Nutritional Information

Minerals

Calcium: 350mg, Iron: 4mg, Potassium: 900mg, Sodium: 780mg, Magnesium: 90mg

Vitamins

Vitamin D: 18mcg, Vitamin B12: 5mcg, Vitamin A: 480mcg RAE, Vitamin C: 18mg, Vitamin K: 190mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

23 minutes

Overall

33 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

9x13-inch baking dish, large pot, colander, fork, wooden spoon, measuring cups, measuring spoons

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Family Dinner, Meal Prep, Casual Entertaining

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

American, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Flaky, Al dente, Juicy

Flavors

Savory, Salty, Tangy, Herby, Garlicky, Rich, Tomatoey

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool promptly,Store in an airtight container,Keep at or below 40°F (4°C),Reheat until steaming hot), freezer : 2 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Texture of pasta and spinach may soften after freezing)