trapanese pesto pasta and zoodles with salmon

Noodles & Pasta

Trapanese Pesto Pasta & Zoodles with Salmon

Trapanese pesto is the Sicilian version of the sauce that uses tomatoes and almonds instead of pine nuts. This savory pesto sauce coats low-carb zucchini noodles and heart-healthy seared salmon to create an absolutely delicious pasta dinner.

Ingredients

2 zucchini (1 3/4 lbs. total)
1 teaspoon salt, divided
½ cup raw whole almonds
1 pound grape tomatoes (3 cups)
1 cup packed fresh basil leaves plus 1/4 cup chopped, divided
2-4 cloves garlic
¼ teaspoon crushed red pepper
3 tablespoons olive oil, divided
8 ounces whole-wheat spaghetti
1 pound skinless salmon fillets (about 4 fillets), patted dry
¼ teaspoon ground pepper, plus more for garnish
2 tablespoons grated parmesan cheese (optional)

Directions

Bring a large pot of water to a boil. Cut zucchini into long thin strips with a spiralizer or vegetable peeler. Place in a colander set over a large bowl. Toss with 1/4 tsp. salt and let drain for 15 to 20 minutes.
Meanwhile, pulse almonds in a food processor until coarsely chopped. Add tomatoes, 1 cup basil leaves, garlic, and crushed red pepper; pulse until coarsely chopped. Add 2 Tbsp. oil and 1/2 tsp. salt and pulse until combined; set aside.
Cook spaghetti in the boiling water according to package directions. Drain and transfer to a large bowl. Gently squeeze the zucchini to remove excess water; add to the bowl with the spaghetti.
Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat until shimmering. Season salmon with pepper and the remaining 1/4 tsp. salt. Add the salmon to the pan; cook until the underside is golden and crispy, about 4 minutes. Flip the salmon and cook until it flakes when nudged with a fork, 2 to 4 minutes more. Transfer to a plate and use a fork to gently flake it apart.
Add the pesto to the spaghetti mixture; toss to coat. Gently stir in the salmon. Top with the remaining 1/4 cup chopped fresh basil. Garnish with Parmesan and additional pepper, if desired.