Salmon Feta Pasta

Cook time: 0 hours 50 minutes
Servings: 4 servings

INGREDIENTS:
• 1 lb. skinless salmon
• 8 oz. feta cheese
• 1 lb. cherry tomatoes
• ⅓ cup extra virgin olive oil
• ⅓ tsp. sea salt or to taste
• ⅓ tsp. pepper or to taste
• 8 oz. pasta (I used gemilli)
• 2 garlic cloves, minced
• ¼ cup finely chopped basil leaves
• ¼ tsp. red pepper flakes

INSTRUCTIONS:
• Preheat the oven to 400°F. Into a large ovenproof skillet or large baking dish, place the salmon, tomatoes, and feta cheese. Drizzle everything with olive oil, and season the salmon and tomatoes with some salt and pepper (be careful with the salt because feta is already quite salty).
• Place the dish in the oven and bake for 40 to 45 minutes, until the tomatoes are bursting and the feta is golden on top.
• In the meantime, cook the pasta according to the package instructions in a large pot of salted boiling water. Reserve ½ cup of pasta water before draining.
• Remove the dish from the oven, and with the help of a fork, gently break the feta block and burst the tomatoes, creating a creamy sauce. Flake the salmon carefully.
• Add the basil, garlic, and red pepper flakes to the sauce, and stir.
• Finally, add the pasta and stir to combine. Add the pasta water to thin the sauce, if necessary.