Speedy Salmon Pesto Pasta

How to make it

1. 1

   Boil a large pot of salted water. Add the linguine and cook according to package directions until it is al dente. Before draining, remember to reserve about half a cup of the starchy pasta water.

2. 2

   While the pasta cooks, preheat your oven to 400 degrees Fahrenheit or heat a large oven safe skillet over medium high heat. Lightly season your salmon fillets with a pinch of salt and pepper.

3. 3

   Place the salmon fillets in your oven safe pan or a baking dish. Scatter the cherry tomatoes all around the salmon. If you are using a skillet, cook for 3-4 minutes per side, then add tomatoes and transfer to the oven.

4. 4

   Roast or finish cooking the salmon and tomatoes in the oven for 12 to 15 minutes. The salmon should be cooked through and flake easily. The cherry tomatoes will be beautifully burst and juicy.

5. 5

   Once the pasta is drained, return it to the pot. Stir in the basil pesto, the fresh juice from half of the lemon, and a splash or two of that reserved pasta water. This will help create a creamy, luscious sauce.

6. 6

   Divide the flavorful pasta between two plates. Top each serving with a perfectly cooked salmon fillet and a generous spoonful of those wonderful roasted cherry tomatoes. You can garnish with a fresh lemon wedge if you like.