Gráinne's roasted salmon, feta and tomato pasta with lemon and peas. Photograph: Harry Weir Sat Jul 11 2026 - 04:58Serves: 2Course: DinnerCooking Time: 20 minsPrep Time: 10 minsIngredients2 salmon fillets, skinless, about 130g each12 cherry tomatoes, sliced in half2 cloves garlic, grated40g Philadelphia cream cheese40g spinach leaves30g feta, crumbled, plus extra for garnish Sea salt150g dried rigatoni40g frozen peasZest of half a lemon, plus extra for garnishJuice of half a lemonHandful fresh parsley, choppedPreheat the oven to 180 degrees. Into a deep oven tray, add the salmon fillets, cherry tomatoes, grated garlic, cream cheese, spinach leaves and feta. Place in the oven and cook at 180 degrees for 20 minutes.While the salmon is in the oven, cook the pasta. Bring a large pot of heavily salted water to the boil and add the rigatoni. Cook for 10-12 minutes until just ready. Strain the pasta, reserving some of the water to use for the sauce.Place a small saucepan on the heat and add freshly boiled water from the kettle. Blanch the peas for two minutes, then strain.Remove the tray from the oven. Use a fork to lightly mash and stir together everything on the tray. Add half a ladle of the pasta water, some lemon juice and zest. Add the strained pasta and the peas to the tray and use a wooden spoon to stir it all together and evenly coat the pasta in the sauce and salmon. Spoon into bowls, then garnish with some more feta, lemon zest and some chopped parsley.Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.