Ingredients
Scale
For the Salmon
- 4 6oz Salmon Fillets, 1 1/4 inch thick
- 2 TBS Extra Virgin Olive Oil
- Salt and Pepper to taste
For the Sauce
- 2 TBS Extra Virgin Olive Oil
- 2 Cloves Garlic, rough chopped
- ½ tsp Crushed Red Pepper Flakes
- 1 Pint Grape Tomatoes
- ¼ Cup Kalamata Olives, pitted + sliced in half lengthwise
- 1 TBS Capers, rinsed and coarse chopped
- ¼ Cup Fresh Basil, chiffonade
- Salt and Pepper to taste
Instructions
- Cook Mrs. Miller’s Medium Fine Noodles until barely al dente, drain and reserve cooking liquid – set aside.
- In a large skillet, heat 2 TBS Extra Virgin Olive Oil and season the Salmon with Salt and Pepper. Cook the Salmon on medium-high heat until, without moving, skin side down until golden crisp (about 4 minutes). Reduce heat to medium and flip Salmon Filets and cook to your desired temperature. Set aside.
- Using the same pan, reduce heat to medium low. Cook Garlic and Crushed Red Pepper Flakes in 2 TBS Extra Virgin Olive Oil until the Garlic is translucent being careful not to burn. Add Tomatoes and cook until just softened, 2 to 3 minutes. Add 1 Cup of Reserved Pasta Water, bring to a boil, and gently crush the Tomatoes
- Add the Mrs. Miller’s Noodles, Kalamata Olives, and Capers, combine and toss until the liquid is slightly absorbed, about 2 minutes. If the sauce seems dry, add more Pasta Water. Lastly, sprinkle in the basil, reserving some for garnish.