Fresh City Mediterranean Salmon Spaghetti
December 12, 2017
Photo by dee
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wild salmon chum
olives, pitted and sliced
grape tomatoes, rinsed and halved
basil, rinsed and roughly chopped
salt and pepper
In This Recipe
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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