The Scoop
Pesto-coated spaghetti gets tangled up with tender zucchini ribbons, jammy roasted tomatoes, and golden seared salmon for a fresh, colorful dinner that manages to feel both light and seriously satisfying.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons unsalted butter, melted
- 4 ounces cherry tomatoes
- 3 cloves garlic
- 3 thyme sprigs
- kosher salt, to taste
- freshly ground black pepper, to taste
- 6 ounces spaghetti
- 2 medium zucchini, ends trimmed and peeled with a julienne peeler
- 2 (4-ounce) salmon fillets, boneless
- 1/4 cup basil pesto
- parmesan, freshly grated, to taste, for garnish
Directions
- Preheat the oven to 375 degrees F.
- In a shallow baking dish, combine 2 tablespoons of the oil, the butter, the tomatoes, the garlic, and the thyme.
- Place the baking dish in the oven and roast for 15 minutes.
- Transfer the baking dish from the oven and season with the salt and the pepper.
- Cook the pasta in boiling salted water according to package directions to al dente.
- Add the zucchini and cook for an additional 30 seconds.
- Drain the pasta and the zucchini.
- In a skillet over medium-high heat, add the remaining 2 tablespoons of the oil.
- Season the salmon with the salt and the pepper.
- Place each fillet skin-side up in the skillet and sear until the fillets lift easily from the skillet, about 2-3 minutes.
- Flip the salmon and sear for another 2-3 minutes.
- Transfer the skillet to the oven and roast until each fillet has been cooked through to at least 145 degrees F, about 7-8 minutes.
- Scoop the pesto into a large mixing bowl.
- Add the pasta and the zucchini to the pesto and toss together until combined.
- Divide the pasta mixture evenly between two serving bowls.
- Top the pasta mixture in the serving bowls with the roasted tomatoes and a salmon fillet.
- Top each dish with the parmesan and serve.
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