Directions

1. Preheat oven 400°F. Oil baking dish. Place cheese, salmon, spinach, tomatoes in dish.
2. Sprinkle with garlic, capers, basil, red pepper flakes, salt, pepper. Pour wine around edges.
3. Cover, bake 20–25 min until salmon flakes, tomatoes soften.
4. Cook pasta, reserve ½ cup water.
5. Remove salmon & cheese dish. Break salmon, mash tomatoes, stir together.
6. Add pasta, pasta water, Parmesan, lemon zest & juice. Toss to coat. Serve warm.

Notes

• Drizzle with olive oil or basil leaves for garnish.
• Swap salmon for shrimp or keep vegetarian with spinach + tomatoes.
• Leftover wine? Pour a glass!

Ingredients

• 2 lbs skinless salmon fillets
• 1 small wheel herbed soft cheese (Boursin-style)
• 12 oz linguine or pasta of choice
• 2 pints cherry/grape tomatoes
• 5 oz baby spinach
• 3 garlic cloves, minced
• 3 tbsp capers, drained
• 1 tsp dried basil
• 1 tsp crushed red pepper flakes
• ½ tsp cracked black pepper
• ½ tsp sea salt
• ½ cup dry white wine (optional)
• ½ cup grated Parmesan
• 1 lemon (zest + juice)
• Olive oil