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Baked Salmon with Sauté Sugarplum Tomatoes and Ricotta Pasta Shells

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Ingredients

Adjust Servings:
2 lbs. Salmon Cut into 4 portions
1 lbs. Sugarplum Tomatoes Halved
3 Garlic Clove Whole, Peeled.
Lightly Dusted Dried Basil To Taste
Lightly Dusted Garlic Powder To Taste
To Coat The Pan Olive Oil
Lightly Dusted Red Chili Pepper Flakes To Taste
1-2 boxes Pasta - Shells De Cecco
Ricotta Cheese To Taste
Bristol Farms - Santa Maria Style Seasoning

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Baked Salmon with Sauté Sugarplum Tomatoes and Ricotta Pasta Shells

Cuisine:

    A quick way to feed four people, if you love Salmon like we do, this recipe is for you.

    • 60-70 minutes
    • Serves 4
    • Easy

    Ingredients

    Directions

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    With the new Bristol farms in our neighborhood, it’s such a rare treat to go shopping these days. The seafood department has some of the best cuts you’ll find. Bristol Farms had a sale over the weekend on Salmon, and we already had everything else at home… Dinner was not that hard to decide for a Sunday night… With the overtly helpful staff in that department, we took our portions and eagerly went home to create a wonderful dish. We hope you enjoy the recipe, and look forward to your comments.

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    Steps

    1
    Done

    Sauté Sugarplum Tomatoes

    In a pan, add the olive oil, until the inside (flat part) of the pan has the desired oil (remember, we're not frying here!).
    Add three garlic cloves and heat the oil to tempature. Once at tempature, remove the garlic and place aside.
    Add the halved sugarplum tomatoes to the pan, and stir occasionally. Add the dried basil and garlic powder to taste.

    2
    Done

    Baked Salmon

    Preheat the oven to 365-400 degrees.
    On a cookie sheet, covered in parchment, place your salmon portions, season with the Bristol Farms - Santa Maria Style Seasoning and bake until done.

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