Fresh City Mediterranean Salmon Spaghetti

Name: Fresh City Mediterranean Salmon Spaghetti
Yield: Serves 4-6
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

By dee

December 12, 2017

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Fresh City Mediterranean Salmon Spaghetti — Photo by dee

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Author Notes: Tell us about your recipe. —dee

Serves: 4-6

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

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.