Ingredients
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2 zucchini (1 3/4 lbs. total)
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1 teaspoon salt, divided
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½ cup raw whole almonds, toasted
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1 pound grape tomatoes (3 cups)
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1 cup packed fresh basil leaves plus 1/4 cup chopped, divided
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2-4 cloves garlic
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¼ teaspoon crushed red pepper
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3 tablespoons olive oil, divided
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8 ounces whole-wheat spaghetti
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1 pound skinless salmon fillets (about 4 fillets), patted dry
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¼ teaspoon ground pepper, plus more for garnish
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2 tablespoons grated Parmesan cheese (Optional)
Directions
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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.
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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.
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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.
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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.
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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.
Nutrition Facts (per serving)
450 | Calories |
24g | Fat |
41g | Carbs |
26g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Serving Size 1 1/2 cups | |
Calories 450 | |
% Daily Value * | |
Total Carbohydrate 41g | 15% |
Dietary Fiber 7g | 25% |
Total Sugars 5g | |
Protein 26g | 52% |
Total Fat 24g | 30% |
Saturated Fat 4g | 19% |
Cholesterol 42mg | 14% |
Vitamin A 1354IU | 27% |
Vitamin C 37mg | 41% |
Folate 84mcg | 21% |
Sodium 459mg | 20% |
Calcium 84mg | 6% |
Iron 3mg | 17% |
Magnesium 99mg | 23% |
Potassium 816mg | 17% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.