Seared Salmon Over 50/50 Spaghetti with Arugula and Walnut Pesto

Ingredients

For the arugula-walnut pesto:

-1 garlic clove

- 1/4 cup raw walnuts

- 1 and 1/3 heaping cups arugula

- 1/2 cup extra virgin olive oil

- 2 tablespoons freshly grated parmesan

- salt and pepper to taste

For the 50/50 pasta:

- 2 tablespoons extra virgin olive oil

- 2 tablespoons unsalted butter, melted

- 4 ounces cherry tomatoes

- 3 garlic cloves

- 3 thyme sprigs

- 6 ounces dry spaghetti

- 2 medium zucchini, ends trimmed and peeled with a julienne peeler (to make zucchini noodles)

For the Salmon:

- 2 tablespoons extra virgin olive oil

- 2 (4 ounce) boneless salmon fillets

- salt and pepper to taste

Directions

1. Preheat oven to 375 degrees.

2. For the pesto: place garlic, walnuts, and pepper flakes into a food processor and pulse until evenly ground. Add arugula. With the motor running slowly drizzle in oil until fully blended. Fold in parmesan, salt, and pepper. Set aside.

3. In a shallow baking dish, combine oil, butter, tomatoes, garlic, and thyme and place them in the oven. Roast the tomatoes for 15 minutes. Remove from the oven and sprinkle with salt and pepper. Set aside.

4. Fill a large pot with water and place over medium-high heat. Once the water comes to a boil, add a small handful of salt and the dry spaghetti. Once the pasta is al dente, 6 to 7 minutes, add the zucchini and cook for an additional 30 seconds. Drain pasta and zucchini into a colander and set aside.

5. For salmon: Pour oil into a skillet and place on medium-high heat. Season salmon filets with salt and pepper. Place each fillet skin side up, and sear for 2 to 3 minutes or until the fillets lift up easily from the skillet. Flip and sear for an additional 2 to 3 minutes. Transfer the skillet to the oven and roast for 7 to 8 minutes or until each fillet has just cooked through.

6. 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 the pasta mixture between 2 serving bowls and top with roasted tomatoes and a piece of salmon.

7. Finish each dish with freshly grated parmesan and enjoy!

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