Fresh City Mediterranean Salmon Spaghetti

Ingredients

• 16 ounces quinoa spaghetti
  
• 4 ounces basil pesto
  
• 14-18 ounces wild salmon chum
  
• 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
  

Directions

1. 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.
2. Cover with lid and boil until cooked through (10-12 minutes).
3. 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
4. Rinse salmon, pat dry, and light salt. Set aside for 15 minutes.
5. In a medium bowl, toss grape tomatoes with salt and olive oil.
6. Preheat oven to 375F. Lightly coat a baking pan with oil. Add salmon and halved grape tomatoes to pan.
7. Place pan in oven and cook until salmon is cooked through and tomatoes blister (about 15-18 minutes).
8. Remove from heat. Once cooled, flake salmon. Add salmon, tomatoes, and olives to spaghetti. Toss well.
9. Serve in individual bowls and top with basil.