Name: 50/50 Pesto Spaghetti
Prep time: 10 min
Cook time: 10 min
Yield: 2
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - 50/50 Pesto Spaghetti

1. 4 tbsp. extra-virgin olive oil, divided -

2. 2 tbsp. unsalted butter, melted -

3. 4 oz. cherry tomatoes -

4. 3 cloves garlic -

5. 3 thyme sprigs -

6. Kosher salt -

7. Freshly ground black pepper -

8. 6 oz. dry spaghetti -

9. 2 medium zucchini, ends trimmed and peeled with a julienne peeler -

10. 2 4-oz. boneless salmon fillets -

11. 1/4 c. store-bought basil pesto -

12. Freshly grated Parmesan, for garnish -

How to cook deliciously - 50/50 Pesto Spaghetti

1. Stage

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.

2. Stage

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.