From the Home Kitchen: Roasted Salmon over Creamy Tomato-Garlic Cavatappi with Sautéed Broccoli

In my latest attempt to create healthier, more flavorful dishes, I decided to use up the last of the dried cavatappi and some of the salmon that I got from the box club warehouse visit. Someone said that pasta seemed like an odd choice with salmon. Well, with fish all together. I said that pasta goes with just about anything. A lot of people eat potatoes with fish. I don’t see a difference between one starch and another. Do you? Again, I repeat, pasta goes with just about anything.

The salmon was baked with some light seasoning, and the tomato-garlic sauce was acidic and earthy, but creamy and satisfying. It was just enough for Stephanie and me without feeling stuffed.

When I use tomato sauce, crushed tomatoes, or chopped tomatoes, I prefer Pomì brand, as their products are always fresh and their nutrition labels are amazing. I mean, take a look at one if you have the chance. And 100% Italian. Gotta love that, right!?

This is one of my favorite recipes that I’ve ever concocted. How about me sharing it with you?

Roasted Salmon over Creamy Tomato-Garlic Cavatappi with Sautéed Broccoli

Serves 2

Ingredients

Salmon

• 2 salmon fillets (5–6 oz each)
• 1 tablespoon olive oil
• ½ teaspoon paprika
• ½ teaspoon dried thyme or oregano
• Salt & pepper to taste

Creamy Tomato-Garlic Sauce

• 1 cup tomato sauce (plain or seasoned)
• 2–3 cloves garlic, minced
• ½ medium onion, diced
• 1 tablespoon olive oil
• ½ teaspoon dried oregano
• ¼ teaspoon ground cumin
• ¼ teaspoon chili flakes (optional)
• Salt & pepper to taste
• 3 tablespoon Greek yogurt (full-fat or 2%)

Sautéed Broccoli

• 2 cups broccoli florets
• 1 clove garlic, sliced or minced
• 1 tablespoon olive oil
• 2 tablespoon water
• Salt & pepper to taste
• Grated parmesan cheese to taste (optional)

Pasta Base

• 4 oz dry cavatappi (about 2 cups cooked)
• Salt for boiling water

Cooking Order & Instructions

1. Boil Pasta

• Bring a pot of salted water to a boil.
• Add 4 oz cavatappi and cook until al dente (about 8–10 minutes).
• Drain and set aside. Toss with a splash of olive oil to prevent sticking.

2. Roast the Salmon

• Preheat oven to 400°F (200°C).
• Place salmon fillets on a parchment-lined baking sheet.
• Rub with olive oil, paprika, thyme/oregano, salt, and pepper. (I did both thyme and oregano)
• Roast for 12–15 minutes until flaky and tender. (All appliances differ, so watch over your fish, y’all).

3. Make the Sauce

• While the salmon roasts, heat one tablespoon olive oil in a saucepan.
• Sauté garlic and onion until soft and golden (about 5 minutes).
• Add tomato sauce, oregano, cumin, chili flakes, salt, and pepper.
• Simmer for 10 minutes, stirring occasionally.
• Remove from heat and stir in Greek yogurt until smooth and creamy.

4. Sauté the Broccoli

• In a skillet, heat 1 tbsp olive oil.
• Add garlic and broccoli florets, sauté for 2 minutes.
• Add 2 tbsp water, cover, and steam-sauté for 5–7 minutes until tender-crisp.
• Season with salt and pepper.
• Grate a light dusting of parmesan cheese over the broccoli (if you want to, it’s optional).

5. Assemble & Serve

• Toss cooked cavatappi with the creamy tomato-garlic sauce.
• Plate pasta, top with roasted salmon.
• Serve broccoli on the side. Or, heck, put it in with the pasta.
• Optional: Garnish with fresh herbs or a squeeze of lemon.

Again, it was one of my favorite recipes, so far. I know I said that last week, but it’s true. I even had the leftover pasta the next night and it was still great reheated.

I’d love to see pictures if you make this.

You can email me or tag me on Instagram!

Slàinte and bon appétit!