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Serve this meal over Shavuos or for a restaurant-style dairy dinner. Either way, it’s a great meal no matter when it’s enjoyed!
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1 pound pasta of choice
1 onion, diced
2 tablespoons Gefen Olive Oil
4 cups halved cherry tomatoes
4 cubes Dorot Gardens Frozen Garlic
1/2 cup grated Tuscanini Parmesan, plus more for topping
1/2 teaspoon salt
dash of black pepper
6 salmon fillets
1/3 cup grated Tuscanini Parmesan
1/3 cup tablespoons panko crumbs
1 teaspoon granulated garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
Boil the pasta. Before straining, remove about two cups of the pasta water and set aside.
In a pot on medium heat, sauté the onion in olive oil. Once softened, add in the cherry tomatoes, garlic, salt, and pepper.
Cover and allow to soften stirring a bit every so often. This will take about 15 minutes.
Add mixture into cooked pasta. Pour in about half of the pasta water and the half cup of Parmesan. Mix, taste and add seasoning if needed. If not saucy enough add some more pasta water.
Serve hot topped with additional Parmesan and fresh chopped parsley or basil.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Place salmon slices into baking pan.
In a small bowl, combine the grated Parmesan, panko, salt, and pepper.
Spray the top of the salmon with oil spray.
Evenly press the Parmesan and panko mixture onto the top of each salmon fillet.
Bake the salmon about 15 minutes, or until the salmon is cooked through and flakes easily with a fork. The crust should be golden brown and crispy.
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I also never have parmesan and happen to have at the moment 🙂
Do you think this can be reheated for Yom Tov? I am hesitating to make a parmesan-based pasta dish because I know things like Alfredo are much better served right away and don’t always reheat well.
Thanks!