Fresh City Mediterranean Salmon Spaghetti
Author Notes: Tell us about your recipe. —dee
Serves 4-6
-
16
ounces quinoa spaghetti
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4
ounces basil pesto
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14-18
ounces wild salmon chum
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50
grams olives, pitted and sliced
-
1
pint grape tomatoes, rinsed and halved
-
1
bunch basil, rinsed and roughly chopped
-
1
tablespoon olive oil
-
to taste
salt and pepper
- Heat a large pot of water and a pinch of salt on high. Once water comes to a boil, reduce heat and add dried spaghetti.
- Cover with lid and boil until cooked through (10-12 minutes).
- Drain spaghetti in a colander to remove excess liquid. Once well drained, add spaghetti to a large bowl and toss with basil pesto until well coated. Set aside
- Rinse salmon, pat dry, and light salt. Set aside for 15 minutes.
- In a medium bowl, toss grape tomatoes with salt and olive oil.
- Preheat oven to 375F. Lightly coat a baking pan with oil. Add salmon and halved grape tomatoes to pan.
- Place pan in oven and cook until salmon is cooked through and tomatoes blister (about 15-18 minutes).
- Remove from heat. Once cooled, flake salmon. Add salmon, tomatoes, and olives to spaghetti. Toss well.
- Serve in individual bowls and top with basil.
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