Fri, 3 January 2025
INGREDIENTS
- 1 Punnet of cherry tomatoes
- 2 large handfuls of baby spinach, roughly chopped
- 3 cloves garlic, sliced
- 1 tsp dried oregano
- 2 skinless salmon fillets
- 60 ml extra virgin olive oil
- Salt and pepper
- 200g block of feta
- 150-200g penne or rigatoni pasta
METHOD
1. Preheat your oven to 180C. In a large baking dish, place the feta in the middle. Add the tomatoes and salmon on either side. Add the garlic and place the spinach on top.
2. Sprinkle with oregano and season well with pepper and a little salt.
3. Drizzle with olive oil and place in the oven to cook for 15 minutes.
4. Meanwhile, cook your pasta in salted water. Reserve a little of the cooking liquid and drain the rest of the pasta.
5. Take the tray out of the oven and use a fork to mash everything together but leave the salmon until last. Flake it gently into the sauce.
6. Stir in the drained pasta, adding a little of the pasta water to loosen the sauce to your preferred consistency.
