Baked Salmon Pasta

Preheat the oven to 425 degrees Fahrenheit. Allow the fish to stand at room temperature while prepping the vegetables. Chop the tomatoes , shallot and garlic, as noted above.

Place the chopped vegetables and drained capers in the bottom of a 9 x 13″ baking dish. Mix with 1 tablespoon olive oil, ⅛ teaspoon salt, and fresh ground black pepper. Crumble the feta cheese into rough chunks (if not crumbled already) and add it to the pan, tossing gently to combine.

Pat the fish dry. Rub it with 1 drizzle of olive oil and ½ teaspoon kosher salt , split between the filets. Sprinkle with the dried oregano and a few grinds black pepper. Place the fillets on top of the vegetables in the baking dish, then gently drizzle with the lemon juice.

Place the baking dish in the oven and bake for about 20 to 30 minutes (depending on the thickness of the fish; check at 15 minutes for very thin fillets), until the fish is flaky and the internal temperature is at least 130 degrees Fahrenheit when measured with a food thermometer.

Meanwhile, start a large pot of salted water to boil. Boil the penne until al dente, then drain. Return to the pan and toss with a small drizzle of olive oil to prevent sticking.

When the salmon is done, remove it to a plate. Flake it into chunks with a fork.

Pour the pasta into the baking dish with the vegetables and stir to combine with ¼ teaspoon kosher salt . Add the salmon and gently stir to combine. Serve immediately. Leftovers last 2 days refrigerated.