Get ready to transform your dinner routine with a mouthwatering dish that combines the smoky richness of barbecue, the tangy zest of vinaigrette, and perfectly flaked salmon in one incredible pasta experience. This isn't just another recipe—it's a culinary adventure that promises to tantalize your taste buds and impress even the most discerning food lovers. In just 35 minutes, you'll create a restaurant-quality meal that looks gourmet but is surprisingly simple to prepare.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz pasta
- 2 salmon fillets
- 1/4 cup barbecue sauce
- 1/4 cup vinaigrette
- 1/2 cup cherry tomatoes
- 1/4 cup green onions
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, typically 8-10 minutes. Reserve 1/4 cup of pasta water before draining.
- While pasta is cooking, pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
- Heat a large skillet over medium-high heat. Lightly oil the pan and place salmon fillets skin-side down. Cook for 4-5 minutes until skin is crispy.
- Flip salmon and cook for an additional 3-4 minutes, or until fish is cooked through and flakes easily. Remove from pan and let rest.
- In the same skillet, halve the cherry tomatoes and slice green onions. Briefly sauté tomatoes for 1-2 minutes.
- Flake the cooked salmon into bite-sized pieces using a fork.
- In a large mixing bowl, combine drained pasta, flaked salmon, sautéed tomatoes, and chopped green onions.
- Whisk together barbecue sauce and vinaigrette. Pour over pasta mixture and gently toss to coat evenly.
- If needed, add reserved pasta water to help sauce coat the pasta smoothly.
- Taste and adjust seasoning with additional salt and pepper if desired.
- Serve immediately, garnishing with extra green onions if preferred.
Tips
- Always pat salmon dry before seasoning to ensure a crispy, golden exterior.
- Use a non-stick skillet or well-seasoned cast-iron pan for the best salmon sear.
- Reserve pasta water before draining—it's a secret weapon for creating a silky, clingy sauce.
- Don't overcook the salmon; it should be just opaque and easily flake with a fork.
- For extra flavor, consider using a smoky barbecue sauce or adding a touch of honey to your vinaigrette.
- Choose a short pasta like penne or rotini that holds sauce well.
- Let the salmon rest for a minute after cooking to retain its moisture and tenderness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 75mg
