Wildtree Roasted Tomato And Onion Pasta Salad With Salmon Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
• Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
• Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

Steps:

• Preheat oven 400°F. Cook pasta according to package directions. Drain and set aside. Line a sheet pan with parchment paper. Toss onions and tomatoes with 1 tablespoon of each of the Wildtree Grapeseed Oils. Spread tomatoes and onions on sheet pan. Bake 20 minutes or until tomatoes begin to release juice and the onions are tender. Remove onions and tomatoes from the sheet pan and place salmon on the sheet. Drizzle with 1/2 tablespoon of each Grapeseed Oil. Bake for 15 minutes or until done. Use fork to separate salmon into bite-size chunks. Toss together with roasted veggies, cooked pasta, orange zest, and basil. Serve warm or chilled.
• Cook pasta according to package directions. Drain and set aside.
• Line a sheet pan with parchment paper. Toss onions and tomatoes with 1 tablespoon of each of the Wildtree Grapeseed Oils. Spread tomatoes and onions on sheet pan.
• Remove onions and tomatoes from the sheet pan and place salmon on the sheet, Drizzle with 1/2 tablespoon of each Grapeseed Oil.
• Bake for 15 minutes or until done. Use fork to separate salmon into bite-size chunks.
• Toss together with roasted veggies, cooked pasta, orange zest, and basil. Serve warm or chilled.

Steps:

• Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Drizzle with oil; sprinkle with dill and pepper. Top with tomatoes; set aside., In a small skillet coated with cooking spray, saute onion and garlic. Add the broth, lemon juice and parsley. Bring to a boil; cook for 2-3 minutes or until most of the liquid has evaporated. , Spoon over salmon. Cover and bake at 350° for 13-18 minutes or until fish flakes easily with a fork.

Steps:

• In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
• Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
• Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.