Recipe Background
This is a dish just demanding to be shared with someone special. 50/50 Spaghetti coats the tender pasta in herbaceous, fragrant pesto and pairs it with zucchini strings; that's right, the pasta and the side salad are one and the same, and you'd never taste the difference! Served alongside this emerald pasta treat are bright, juicy roasted tomatoes and flaky, fatty salmon fillets cooked to a gorgeous pink. Clocking in at just 40 minutes, 50/50 Spaghetti could be a date night dinner or a weeknight meal; it has endless possibilities!
This is a dish just demanding to be shared with someone special. 50/50 Spaghetti coats the tender pasta in herbaceous, fragrant pesto and pairs it with zucchini strings; that's right, the pasta and the side salad are one and the same, and you'd never taste the difference! Served alongside this emerald pasta treat are bright, juicy roasted tomatoes and flaky, fatty salmon fillets cooked to a gorgeous pink. Clocking in at just 40 minutes, 50/50 Spaghetti could be a date night dinner or a weeknight meal; it has endless possibilities!
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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