Salmon, Tomatoes, and Thyme over Angel Hair Pasta

Bundled up in parchment, these paper packets hold a scrumptious and savory surprise. Salmon, gently cooked with plump cherry tomatoes, an earthy sprig of thyme and the vibrant tang of capers. Scoop it up along with all those succulent flavors and serve it atop a bed of angel hair pasta tossed with artichoke hearts. It’s an eye-popping, simple, and delicious meal. And ready in about 30 minutes!

Salmon is one of our go-to dinners, and so many of our favorite recipes involve a parchment packet. It’s just so easy! The prep for the salmon comes together quickly, and once it’s in the oven, it’s completely low maintenance. Start with center cut salmon fillets, brush with a touch of olive oil plus a sprinkling of kosher salt and pepper. Add fresh thyme, a handful of cherry tomatoes and capers. For the pasta, cook thin strands of angel hair in a rich vegetable stock then toss with a bit of butter and marinated artichoke hearts.

The salmon slowly steams while the tomatoes collapse and release their juices, mingling with the capers and thyme.

The pasta soaks up the stock, and along with the pop of the marinated artichokes offers a perfect backdrop for serving the salmon.

A tantalizing meal that fits neatly into a busy schedule!

Salmon with Tomatoes and Thyme over Angel Hair Pasta

For the salmon:

2 salmon filets, about 6 oz each

1 to 2 teaspoons olive oil

¼ teaspoon kosher salt, divided

¼ teaspoon freshly cracked black pepper

2 large sprigs fresh thyme

6 ounces cherry tomatoes, about 18 to 20, sliced in half

4 teaspoons capers, drained

For the pasta:

8 ounces angel hair pasta

4 cups vegetable stock

½ teaspoon kosher salt

4 tablespoons butter

12 ounces marinated artichoke hearts, drained

Parchment paper or aluminum foil

Preheat the oven to 400-degrees. Place each salmon fillet onto a piece of parchment paper or foil large enough to wrap it up and enclose it completely. Brush each piece of salmon with olive oil and sprinkle with the kosher salt and pepper, about ⅙ teaspoon each. Place a sprig of the thyme on top of the salmon. Divide the tomato halves and capers between each packet, scattering on and around the fish.

Fold the parchment paper over then starting at one end, fold up the edges, crimping as you go to keep any liquids from running out while the salmon cooks. Place the packets on a rimmed baking sheet and bake for 20 minutes.

While the salmon is cooking, pour the vegetable stock into a large, deep skillet. Stir the ½ teaspoon of kosher salt into the broth and bring it to a boil over medium heat. Add the angel hair pasta and cook, stirring frequently until the pasta is tender and most of the stock has been absorbed, about 3 minutes.

Toss in the butter and the artichoke hearts, stirring until the butter has melted.

To serve, divide the pasta between two large pasta bowls or plates and top with the salmon and tomatoes along with the juices that have accumulated while cooking.

Makes 2 servings.