Fresh City Mediterranean Salmon Spaghetti

1. 1

   Heat a large pot of water and a pinch of salt on high. Once water comes to a boil, reduce heat and add dried spaghetti.

2. 2

   Cover with lid and boil until cooked through (10-12 minutes).

3. 3

   Drain spaghetti in a colander to remove excess liquid. Once well drained, add spaghetti to a large bowl and toss with basil pesto until well coated. Set aside

4. 4

   Rinse salmon, pat dry, and light salt. Set aside for 15 minutes.

5. 5

   In a medium bowl, toss grape tomatoes with salt and olive oil.

6. 6

   Preheat oven to 375F. Lightly coat a baking pan with oil. Add salmon and halved grape tomatoes to pan.

7. 7

   Place pan in oven and cook until salmon is cooked through and tomatoes blister (about 15-18 minutes).

8. 8

   Remove from heat. Once cooled, flake salmon. Add salmon, tomatoes, and olives to spaghetti. Toss well.

9. 9

   Serve in individual bowls and top with basil.

* Per serving · 4 servings · Values may vary.