Name: Pasta with Salmon and Creamy Zucchini Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (340 g) salmon filet with skin; 2 tbsp (30 ml) basil pesto; 1 lb (450 g) spaghetti; 2 shallots, thinly sliced; 1 garlic clove, finely chopped; 2 tbsp (30 ml) olive oil; 4 zucchini, grated; 1/2 cup (125 ml) 15% cooking cream or 35% cream; 1/3 cup (25 g) fresh Parmesan cheese, grated, plus more for serving; 1 lemon, zest finely grated and juiced; 1/4 tsp red pepper flakes, or more to taste; Basil leaves, to taste (optional)

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- Place the salmon on the baking sheet skin-side down and brush the flesh with the pesto. Bake for 12 minutes or until just pink at the centre. Remove the skin and break the salmon into pieces. Compost the skin. Set the salmon aside.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Set aside 1/2 cup (125 ml) of the pasta cooking water. Drain the pasta.
- In the same pot over medium-high heat, soften the shallots and garlic in the oil. Add the zucchini and cook for 7 minutes or until they are cooked through and have released their natural juices, stirring a few times during cooking. Add more oil as needed.
- Add the reserved pasta cooking water, cream, Parmesan, lemon zest and juice, red pepper flakes and pasta to the pot. Cook just until the pasta has absorbed the sauce and the sauce has thickened slightly. Season with salt and pepper.
- Serve the pasta in shallow bowls. Top with the salmon. Sprinkle with more Parmesan and basil leaves.

Pasta with Salmon and Creamy Zucchini Sauce

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Ingredients

Preparation

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