Roasted Salmon Atop Pasta With Fresh Tomato Sauce

I live in Spotsylvania, Va., and work in Bethesda, Md., about 65 miles door-to-door (and unpredictable hours on the infamous Beltway and I-95.) If I had to make this commute every day, I would probably grow to hate my job and/or my home--but luckily I have a great mother-in-law who resides in closer-in Vienna, Va.; I stay at her home about three nights a week, thus helping me retain my sanity as well as my love for job and family.

This is by way of explaining why I cook "meals for one" (mother-in-law and her husband eat on the early side, ceding the kitchen and grill to me after 7 pm.) I look forward to these nights: I drive home past active farmers markets and great supermarkets, so spontaneity, whimsy -- and my wallet -- serve as guides. This was tonight's meal, built on a small piece of salmon I had in a cooler bag in the car (dinner was takeout Sunday night, and it was cook or freeze; I chose the former since this was Copper River Salmon, a uniquely brilliant orange-red fish fresh from Alaska that is only available for about 6 weeks every year.) Normally I plank this fish, but tonight I chose to expand upon Mark Bittman's roasted salmon recipe and pair it with pasta and a fresh tomato sauce so as to keep the flavors fresh and bright and the prep time quick.

NOTE: While this calls for salmon, feel free to substitute your favorite fillet 'o fish; adjust cooking times as required (time given is for a piece of fish about three-quarters of an inch thick.) As for portion, scale accordingly.

Roasted Salmon Atop Pasta With Fresh Tomato Sauce

Serving: One

Ingredients:

Fish:

One small fillet of salmon (about a third of a pound); rinsed and patted dry; sprinkle with about 1 Tbsp. salt. Set aside on plate and refrigerate until ready to cook.

Sauce:

One-third cup extra virgin olive oil
Half an onion, sliced, then halve the slices
One red pepper, sliced then halve the slices
One clove garlic, minced
One fresh tomato, stemmed and cut into one-inch squares
2 Tbsp fresh oregano (or basil, or thyme) minced
Salt and pepper to taste

Pasta:

One quarter pound dried pasta of choice

Directions:

Preheat oven to 425 to roast fish. Have ready a roasting pan; in this pan, place 4 Tbsp. butter.

In large skillet or wok, heat oil for sauce over medium high heat. Add onions and peppers and cook until softened, but still crisp. Add garlic, cook for about 30 seconds, then add tomatoes and herbs. Add salt and pepper to taste; turn heat to low or under and let simmer.

Cook pasta to just under al dente, drain and reserve and mix in about 2 Tbsp. olive oil to keep from sticking.

When oven is heated, place roasting pan and butter in oven; heat until butter foam subsides and place fish skin side up (flesh down) into pan. Cook for 3-4 minutes, then flip; cook for another 3-4 minutes until flaky; remove from oven and pan to prevent over-cooking.

Plate pasta. Spoon sauce over, then top with salmon.

Enjoy!

OPTIONAL ADD-INS: Knowingly violating the "no cheese with fish" rule, fresh mozzarella or a good feta add some depth to the sauce; I've added Parmesan as well. If you're a black olive fan, oil-cured or Kalamata olives are good additions as well (in moderation, you don't want to over-salt this)