INGREDIENTS
4 tbsp. extra-virgin olive oil, divided
2 tbsp. unsalted butter, melted
4 oz. cherry tomatoes
3 cloves garlic
3 thyme sprigs
kosher salt
Freshly ground black pepper
6 oz. dry spaghetti
2 medium zucchini, ends trimmed and peeled with a julienne peeler
2 4-oz. boneless salmon fillets
1/4 c. store-bought basil pesto
Freshly grated Parmesan, for garnish
DIRECTIONS
- Preheat oven to 375°. In a shallow baking dish, combine 2 tablespoons oil, butter, tomatoes, garlic, and thyme and place in the oven. Roast for 15 minutes. Remove from oven and sprinkle with salt and pepper. Set aside.
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Add zucchini and cook for an additional 30 seconds. Drain pasta and zucchini and set aside.
- In a skillet over medium-high heat, add remaining 2 tablespoons oil. Season salmon with salt and pepper. Place each fillet skin-side up and sear until the fillets lift up easily from the skillet, 2 to 3 minutes. Flip and sear for an additional 2 to 3 minutes. Transfer skillet to oven and roast until each fillet has just cooked through, 7 to 8 minutes.
- To assemble: Scoop pesto into a large mixing bowl and top with pasta and zucchini blend. Toss together until pasta and zucchini are well coated. Divide pasta mixture between two serving bowls and top with roasted tomatoes and a piece of salmon. Finish each dish with Parmesan and serve.
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DL::JG
