

Ingredients
- 1 dry pint Pure Flavor® Sangria® Medley Tomatoes, divided
- 4 salmon filets
- 10 oz rigatoni pasta
- 6½ oz garlic and herbs spreadable cheese
- 4 oz fresh mozzarella pearls
- 1 cup fresh basil, chopped
- 4 tbsp olive oil, divided
- 2 garlic cloves, thinly sliced
- ½ tsp salt, divided
- ½ tsp pepper, divided
- Parmesan cheese, grated for garnish
Directions
Step 1
Preheat the oven to 400°F.
Step 2
In a 13”x9” baking dish, place the spreadable cheese in the center of the pan and arrange ¾ of the tomatoes and garlic evenly around it. Drizzle 3 tbsp olive oil on the tomatoes, sprinkle with ¼ tsp of salt and pepper and toss until well coated. Bake for 20-25 minutes, or until the tomatoes start to burst.
Step 3
Meanwhile, cook pasta as per package instructions until al dente, drain and set aside.
Step 4
Season salmon filets on both sides with remaining salt and pepper. In a medium skillet on medium-high heat, add remaining olive oil and sear salmon 4 minutes skin-side, flip and cook the top for 4 minutes, then cook skin-side again for 3-5 more minutes.
Step 5
Remove cheese and tomatoes from the oven once finished baking, then carefully mash the tomatoes with a fork and stir with the cheese until it’s a cohesive sauce.
Step 6
Stir in the basil, mozzarella, and drained pasta.
Step 7
Plate the pasta, top with salmon and garnish with parmesan cheese and remaining fresh tomatoes.
Recipe created by Laura Ashley Johnson
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