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
2zucchini(1 3/4lbs.
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.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
