This meal was inspired by a breakfast sandwich. Not just any breakfast sandwich, though.
This idea came from my favorite breakfast – a bagel with cream cheese, smoked salmon, tomato, red onion, and capers.
Summer is the perfect time of the year to get hyper-local fresh tomatoes from the farmers market, and that’s exactly what I did with small yellow and red grape tomatoes from Springdale Farms at the Collingswood Farmers Market.
The yellow tomatoes add a fun punch of warm sweetness that you wouldn’t achieve with just red grape tomatoes, making this dish a true celebration of the local produce.
This easy meal comes together quickly with a surprising punch of flavor. The crispy skin feels like something you should be eating at a fancy restaurant, not at your dining room table on a random Wednesday night.
The capers add a salty, briny kick that’s balanced by the rich buttery pasta. Tip: if you or someone you know (*cough cough* Dan) doesn’t enjoy capers, feel free to leave them out!
Crispy Salmon with Tomatoes and Capers
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- 1 teaspoon + 1 tablespoon olive oil
- 1/2 pint red grape tomatoes
- 1/2 pint yellow grape tomatoes
- 2 tablespoon capers
- 2 skin-on salmon fillets (6-8 oz each)
- 1/2 pound spaghetti
- 2 tablespoon butter
- 1 clove garlic
- 1 lemon
- In a medium skillet, heat 1 teaspoon olive oil until hot. Add both types of tomatoes and reduce heat to medium-low. Cook, stirring occasionally, about 20 minutes.
- Meanwhile, cook spaghetti according to package directions. Before draining, reserve 1/2 cup of pasta cooking water. When the pasta is done, put the pot back on the stove on medium heat. Add butter and minced garlic and capers, cook 1 minute until garlic is fragrant. Add reserved cooking water, lemon juice, and pasta. Keep warm.
- Next, cook the salmon. Heat a skillet over medium-high heat until hot. Add the remaining 1 tablespoon oil. Pat salmon fillets dry with paper towels, then season with salt and add to the skillet, skin side down. Cook until you can see the light, cooked salmon 3/4 of the way up the side of the fillet, about 6 minutes. The skin will be dark and crispy. Carefully flip the salmon and cook an additional 2 minutes until fully cooked.
- Serve salmon with the skin-side-up so it doesn’t get soggy, over the pasta, then top the entire plate with tomatoes.