Author Notes
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Ingredients
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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
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1 pint
grape tomatoes, rinsed and halved
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1 bunch
basil, rinsed and roughly chopped
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1 tablespoon
olive oil
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to taste
salt and pepper
Directions
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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.
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Cover with lid and boil until cooked through (10-12 minutes).
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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
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Rinse salmon, pat dry, and light salt. Set aside for 15 minutes.
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In a medium bowl, toss grape tomatoes with salt and olive oil.
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Preheat oven to 375F. Lightly coat a baking pan with oil. Add salmon and halved grape tomatoes to pan.
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Place pan in oven and cook until salmon is cooked through and tomatoes blister (about 15-18 minutes).
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Remove from heat. Once cooled, flake salmon. Add salmon, tomatoes, and olives to spaghetti. Toss well.
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Serve in individual bowls and top with basil.
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