Fresh City Mediterranean Salmon Spaghetti

By dee
December 12, 2017

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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
In This Recipe


  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.

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