Tomato Confit Pasta with Salmon

Chaya Suri Leitner Chaya Suri Leitner
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While most people celebrate Chanukah by frying up all kinds of goodies, I like to do it differently and serve dishes rich with olive oil. Good-quality olive oil adds a delicious flavor and is packed with health benefits (naturally high in antioxidants and anti-inflammatory properties, to name a few). Try this dish, you’ll love it.

1h 30m 4
Easy Vegetarian Pescatarian No Refined Sugar Parve

Contains: Gluten, Wheat

Directions

Prepare the Tomato Confit Pasta with Salmon

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

  2. Cook the pasta according to package instructions.

  3. Place the tomatoes, garlic, thyme, and one teaspoon salt in a baking dish. Pour the olive oil on top (it should cover the tomatoes at least halfway up). Bake uncovered for 45–60 minutes.

  4. Season the salmon with remaining salt and pepper and bake for 18–20 minutes. Once cooled, you can flake it or cut it into squares.

  5. Add the tomatoes and garlic to the cooked pasta and toss. Top with the salmon with 1/2 cup of olive oil from the tomatoes. Finish off with lemon zest and herbs.

Credits

Notes:

My family loves brown rice pasta. It took some adjustment when I started using it (almost 10 years ago), but slowly incorporating it into our rotation helped. Now this is the only pasta we use and love!

Description:

Food Styling by Chef Suzie

Prop Styling by Shiri Feldman

Photography by Felicia Perretti

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