Seared Salmon Zucchini Spaghetti with Walnut Pesto

Pasta is a feel-good favorite, but sometimes you want something just a little lighter. Try swapping out your standard spaghetti noodles for spiralized zucchini spaghetti for a much more nutrient-dense and healthy option. Topped with delicate seared salmon and a flavorful walnut pesto, this dish from HHS Chef JP Murcia is such to delight.

Seared Salmon Zucchini Spaghetti with Walnut Pesto

By Chef JP Murcia

Ingredients

Spaghetti

• 1 pint heirloom pear (or cherry) tomatoes

• 3 tablespoons extra virgin olive oil, divided

• Sea salt, to taste

• Black pepper, to taste

• 2 sprigs fresh thyme, stems removed and leaves chopped

• 2 large zucchini, spiralized or peeled into thin pieces

• 2 large carrots, spiralized or julienned

• 1 bunch chicory, chopped*

• Two 6-ounce salmon fillets

• 2 tablespoons walnuts, chopped

• Seasonal edible flowers or purple sprouting broccoli, to garnish (optional)

Pesto

• 4 cloves fresh garlic, chopped

• Juice of 1 lemon

• 4 cups fresh basil leaves

• 1 ½ cups extra virgin olive oil

• ½ cup walnuts, roughly chopped

• Sea salt, to taste

• Black pepper, to taste

*Kale or spinach can be used as a substitute for chicory.

Directions

Preheat the oven to 275°F. In a large bowl, toss the tomatoes with 1 tablespoon of olive oil, salt, pepper, and thyme. Spread them out on a baking pan and roast for 35 minutes, shaking the pan lightly a few times as they cook. Once the tomatoes are cooked through, remove from the oven and set aside.

While the tomatoes cook, prepare the pesto. In a blender or food processor, combine the garlic, lemon, and basil. Begin to process, then slowly drizzle in 1 ½ cups olive oil to create a creamy emulsion. Add the walnuts and process again. Season with salt and pepper and add more lemon if needed to balance the flavor. Set the walnuts aside.

Heat a large sauté pan until it is barely smoking and add 1 tablespoon olive oil. Add the zucchini and carrots, season with salt and pepper to taste, and sauté for 30 seconds over high heat. Add the chopped chicory and roasted tomatoes and cook an additional minute over medium heat, until the vegetables are just tender. Set aside.

Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Season the salmon with salt and pepper, then sear on both sides for 3 minutes each.

To serve, place some pesto on the bottom of a bowl, top with the zucchini and carrot mixture, then the salmon, and more pesto. Garnish with chopped walnuts and edible flowers.