What is the best way to store this dish?

In the refrigerator: Store in an airtight container for up to 2 days, then reheat in a pan with a splash of water. In the freezer: Keep for up to 2 months. Let it thaw completely in the refrigerator and reheat in the oven or pan with a little extra olive oil.

Can I substitute the feta with another cheese?

Yes, goat cheese or ricotta work well too, but feta gives that typical salty taste.

Which pasta goes best with this dish?

Short pasta like fusilli or penne mixes well, but linguine is also delicious.

Can I prepare this dish in advance?

You can prepare the casserole ahead of time and store it in the refrigerator. Then, put it in the oven just before serving.

How spicy is harissa?

Harissa adds a strong, spicy kick. If you don't like spicy food, halve the amount or replace it with bell pepper puree.

Pasta with feta, salmon and harissa, confit cherry tomatoes and garlic from the oven

Name: Pasta with feta, salmon and harissa, confit cherry tomatoes and garlic from the oven
Cook time: 35 h
Total time: 35 h
Yield: 3P
Ingredients: 1 block of feta cheese; 600 g mixed cherry tomatoes (yellow and red); 2 nice salmon fillets; 1 ball of garlic; 2 tablespoons harissa; 2 tablespoons of olive oil; 2 tbsp pitted small black olives; 200 g short pasta of your choice (e.g. penne, fusilli or linguine); 50 g grated Parmesan cheese; ½ bunch of basil; 1 tablespoon of pasta liquid

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35 min (of which 25 minutes in the oven)

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Easy

This dish is one that everyone has seen on social media, which you can put on the table without too much effort, but is still packed with flavor. This is my version! The feta melts gently in the oven with the cherry tomatoes, while the salmon retains its full flavor and the harissa adds a spicy touch. A real winner for a weekday, but also festive enough to impress friends or family.

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Ingredients

What do you need?

Quantity: 3P

casserole
1 block of feta cheese
600 g mixed cherry tomatoes (yellow and red)
2 nice salmon fillets
1 ball of garlic
2 tablespoons harissa
2 tablespoons of olive oil
2 tbsp pitted small black olives

Pasta
200 g short pasta of your choice (e.g. penne, fusilli or linguine)
50 g grated Parmesan cheese
½ bunch of basil
1 tablespoon of pasta liquid

1 block of feta cheese
600 g mixed cherry tomatoes (yellow and red)
2 nice salmon fillets
1 ball of garlic
2 tablespoons harissa
2 tablespoons of olive oil
2 tbsp pitted small black olives

200 g short pasta of your choice (e.g. penne, fusilli or linguine)
50 g grated Parmesan cheese
½ bunch of basil
1 tablespoon of pasta liquid

Make it veggie!

Leave out the salmon and replace it with extra vegetables such as zucchini, eggplant, or roasted bell peppers. You can also add chickpeas or lentils for extra protein.

Preparation method

How do you make this?

Preheat the oven to 195°C.
Place the salmon fillets in an oven dish. Arrange the cherry tomatoes around it and add the feta, the whole bulb of garlic and olives.
Drizzle everything with the olive oil. Spread the harissa over the salmon fillets.
Place the oven dish in the preheated oven for 25 minutes.
In the meantime, cook the pasta according to the instructions on the package. Drain and set aside a ladleful of pasta liquid.
Remove the baking dish from the oven. Squeeze the candied garlic from the bulb and mix it with the tomatoes and feta.
Add the cooked pasta to the casserole. Stir in the Parmesan cheese, basil and pasta liquid until creamy.
Serve immediately and enjoy!

Tips

Would you prefer something milder? Replace the harissa with pesto or a spoonful of paprika powder.
For extra vegetables you can add some spinach or zucchini cubes to the tomatoes.
If you want to freshen up the dish, you can add a squeeze of lemon juice at the end.