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Parve
Easy
1 Hour, 30 Minutes
Diets 
While most people celebrate Chanukah by frying up all kinds of goodies, I like to do it differently and serve dishes rich with olive oil. Good-quality olive oil adds a delicious flavor and is packed with health benefits (naturally high in antioxidants and anti-inflammatory properties, to name a few). Try this dish, you’ll love it.
1 (16-oz./450-g.) package Tuscanini Spaghetti or other spaghetti (see note)
2 pints grape tomatoes
8–10 cloves garlic, such as Mr. Dipz Peeled Garlic, roughly chopped
3/4 cup Tuscanini Olive Oil
2 teaspoons salt, divided
1 teaspoon black pepper
2 sprigs thyme
1 and 1/2 pounds (680 grams) skinless salmon
lemon zest from 1 lemon
fresh chopped herbs (optional)
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Cook the pasta according to package instructions.
Place the tomatoes, garlic, thyme, and one teaspoon salt in a baking dish. Pour the olive oil on top (it should cover the tomatoes at least halfway up). Bake uncovered for 45–60 minutes.
Season the salmon with remaining salt and pepper and bake for 18–20 minutes. Once cooled, you can flake it or cut it into squares.
Add the tomatoes and garlic to the cooked pasta and toss. Top with the salmon with 1/2 cup of olive oil from the tomatoes. Finish off with lemon zest and herbs.
Food Styling by Chef Suzie Prop Styling by Shiri Feldman Photography by Felicia Perretti
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