Grilled Garlic Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Place on a plate skin-side down. Drizzle 2 tbs olive oil over the fillets and rub to coat. Combine minced garlic, lemon juice, kosher salt, and black pepper; spread evenly over the flesh of each fillet. Let sit at room temperature for 10 minutes while other components are prepared.

Grill salmon

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grill grates or brush the pan with a little oil to prevent sticking. Place salmon skin-side down and grill 4-5 minutes without moving to form good grill marks. Flip carefully and grill an additional 3-4 minutes, or until salmon reaches an internal temperature of 125-130°F for medium-rare to medium (cooks quickly depending on thickness). Remove from grill and tent loosely with foil to rest while you finish the pasta and vegetables.

While salmon is marinating, preheat oven to 425°F (220°C). On a rimmed baking sheet, toss red onion wedges and Roma tomato halves with 1.5 tbs olive oil, balsamic vinegar (if using), 1/2 tsp salt and 1/4 tsp black pepper. Spread in a single layer. Roast for 18-22 minutes, turning once halfway through, until onions are softened and beginning to caramelize and tomatoes are slightly blistered. Remove from oven and keep warm.

Bring a large pot of water to a rolling boil and add 1 tbs salt. Cook the angel hair according to package directions (usually 3-4 minutes) until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

While pasta drains, heat 1 tbs olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté 30-45 seconds until fragrant and lightly golden — do not burn. Add the drained pasta to the skillet, pour in the reserved 1/2 cup pasta water, and add 1/2 cup basil pesto. Toss vigorously for 1-2 minutes so sauce coats the strands and the pasta absorbs some liquid. If the mixture seems dry, add another tablespoon of reserved pasta water at a time until you reach a silky consistency. Taste and adjust seasoning with salt if needed.

Gently fold in the roasted tomatoes and some of the caramelized red onion pieces (reserve a few onion wedges for garnish) so they are evenly distributed through the angel hair.

Divide the pesto tossed angel hair between two plates, creating a shallow nest in the center of each plate.

Place a grilled salmon fillet on top of each bed of pasta, skin-side down. Spoon any resting juices from the salmon over the fish and pasta.

Top with remaining roasted onion wedges and extra tomato pieces. Garnish with torn fresh basil leaves, a squeeze of lemon, a sprinkle of grated Parmesan if using, and a pinch of red pepper flakes for heat if desired.

Serve immediately while hot.