Creamy Baked Salmon& Spinach Pasta

Preheat the oven to 400°F (400°F). Lightly grease a medium baking dish with a drizzle of olive oil.

Place the salmon fillet in the center of the dish. Scatter the cherry tomatoes around the salmon and crumble the feta cheese over the top.

Add the minced garlic, drizzle the remaining olive oil, and sprinkle the Italian herbs, salt, and black pepper over everything.

Toss the tomatoes and feta gently with your hands or a spoon to coat them lightly in the oil and seasonings.

Bake for 20–25 minutes, until the salmon is opaque and flakes easily with a fork and the tomatoes have softened.

While the salmon bakes, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente, about 9–11 minutes.

Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.

Remove the baking dish from the oven. Flake the cooked salmon with two forks and stir it into the tomatoes, feta, and pan juices, creating a creamy sauce.

Add the baby spinach to the baking dish and stir until it wilts, about 1–2 minutes.

Transfer the cooked pasta to the dish and toss everything together, adding a splash of the reserved pasta water if the sauce seems dry.

Taste and adjust seasoning with additional salt or pepper if needed.

Serve the creamy baked salmon and spinach pasta hot, garnished with an extra crumble of feta if desired.