10 minutes
Cook Time
25 minutes
Cooking Level


  • 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


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