Baked Salmon Feta Pasta

Preheat the oven to 375°F.

In a large rectangular baking dish, arrange the block of feta cheese, the salmon fillet, cherry tomatoes, fresh spinach, chopped sun‑dried tomatoes, minced garlic, pesto, and chopped fresh basil.

Drizzle the olive oil over everything and sprinkle evenly with salt, black pepper, Italian seasoning, garlic powder, onion powder, and paprika.

Cover the dish tightly with aluminum foil and bake for 30–35 minutes, or until the salmon reaches an internal temperature of 145°F.

While the salmon bakes, cook the bow‑tie pasta in salted boiling water according to the package directions; reserve 1 cup of the pasta cooking water, then drain the pasta.

Remove the baking dish from the oven, discard the foil, and stir the contents, mashing the feta and tomatoes and flaking the salmon into bite‑size pieces.

Stir in the grated Parmesan cheese and lemon juice, mixing until the sauce is smooth and coats the ingredients.

Add the cooked pasta to the dish, tossing to combine; use reserved pasta water as needed to achieve a creamy consistency.

Transfer to serving plates, top with additional grated Parmesan and fresh basil, and serve immediately.