Lemony Salmon and Caper Pasta

Recipe and photo by Sara Newberry

4 (6-ounce) salmon fillets

1 pint cherry tomatoes, halved

6 garlic cloves, lightly smashed

1/4 cup plus 2 tablespoons olive oil

1/4 cup vegetable oil

1/2 cup capers, rinsed and patted dry

Zest and juice of 1 lemon

1 teaspoon red pepper flakes

1 pound dried spaghetti

2 tablespoons chopped fresh Italian parsley

2 tablespoons grated Parmesan

Salt and pepper 

Heat oven to 350F. Line baking sheet with foil; brush foil with 2 tablespoons olive oil. Place salmon fillets skin side down on foil and scatter tomatoes and garlic around. Season all with salt and pepper. Bake until salmon is just opaque, about 12 minutes. Meanwhile, in a Dutch oven, heat 1/4 cup olive oil and 1/4 cup vegetable oil until shimmering. Add capers and fry until starting to open, about 2 minutes. Stir in zest and pepper flakes. Transfer mixture to a serving bowl; stir in lemon juice. Add 3 quarts water to the same Dutch oven and season generously with salt. Bring to a boil and add pasta. Cook to al dente and drain. Add to serving bowl and toss with caper mixture. Break salmon into chunks and add it and the tomatoes to the pasta. Top with parsley and grated Parmesan.