Salmon Pasta with Cherry Tomatoes and Basil

Ingredients

• Whole wheat pasta

  dry

  6 oz or 170g

• Atlantic salmon

  farmed, raw

  6 oz or 170g

• Salt

  table

  ³⁄₁₆ tsp or 1g

• Black pepper

  ground

  ³⁄₁₆ tsp or 0.4g

• Olive oil

  ¾ tbsp or 10g

• Cherry tomatoes

  red, raw

  ¾ cup cherry tomatoes or 112g

• Garlic powder

  ⅜ tsp or 1g

• Basil

  ¾ tbsp, chopped or 2g

Directions

1. Bring a large pot of well-salted water to a boil. Cook the pasta until al dente per package directions; reserve about 1/4 cup cooking water, then drain.
2. Pat the salmon dry, then season all over with the salt and black pepper. Cut into 1-inch pieces.
3. Heat the olive oil in a large skillet over medium heat. Add the salmon and cook 3–4 minutes per side until just cooked through and lightly golden; transfer to a plate.
4. In the same skillet, add the halved cherry tomatoes and cook over medium heat, stirring, until they begin to soften, 3–4 minutes.
5. Add the drained pasta to the tomatoes. Sprinkle in the garlic powder and a splash of reserved pasta water; toss until glossy, adding more water as needed. Taste and adjust seasoning.
6. Return the salmon to the skillet and gently fold to combine, taking care not to break up the pieces.
7. Remove from the heat, stir in the chopped basil, and serve warm.