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Dairy
Easy
1 Hour, 20 Minutes
Diets 
This angel hair pasta laced with savory garlic is absolutely scrumptious. Roasting is my favorite thing to do with cherry tomatoes because it creates an explosion of flavor. But we’re not stopping there! An easy panko Parmesan crisp lends a fantastic texture to this dish. Just top your pasta with some seared salmon and get ready for what is sure to be a new favorite.
2 cups cherry tomatoes, halved
1/2 cup plus 2 tablespoons Gefen Extra-Virgin Olive Oil, divided
1 (16-ounce) package Gefen Angel Hair Pasta
1 teaspoon salt
1 teaspoon cracked black pepper
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
1 heaping tablespoon Gefen Extra-Virgin Olive Oil
1/2 cup Gefen Panko Crumbs
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 tablespoon pine nuts (optional)
3 tablespoons fresh parsley, cleaned and finely chopped
3 tablespoons grated Parmesan cheese
8 (1-inch) slices salmon
salt, to taste
pepper, to taste
2–3 tablespoons Gefen Extra-Virgin Olive Oil
1 head garlic, halved lengthwise
2–3 tablespoons butter blend (butter/margarine)
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Place cherry tomatoes on the baking sheet and drizzle with 2 tablespoons oil. Roast 30 minutes and set aside to cool.
While the tomatoes roast, cook pasta according to package directions and set aside.
In a skillet, heat remaining 1/2 cup oil. Add salt and pepper, turn off the heat, and add minced garlic.
Pour garlic oil over the pasta. Add roasted tomatoes, mixing to distribute evenly. Set aside.
In a skillet, heat oil. Add panko, salt, pepper, and pine nuts (if using). Stir one to two minutes, until crumbs are golden. Let cool.
Mix in parsley and Parmesan. Set aside until serving time.
Season salmon slices with salt and pepper.
In a skillet, heat one tablespoon oil over high heat until pan is piping hot and oil is shimmering. Reduce heat to medium and add salmon, skin side down. Do not cook more than three slices at a time so as not to crowd the skillet.
Add half the head of garlic, placing it face-down in the skillet to infuse the oil.
As the salmon cooks, it will start turning light pink. Cook five to six minutes and then gently turn over.
Add one tablespoon butter and sear another five minutes, basting as it cooks.
Wipe pan clean and repeat until all salmon is cooked.
Plate some of the finished pasta and top with the prepared crisp and seared salmon.
Photography by Chay Berger
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