Salmon Pasta with Creamy Zucchini Sauce

To prepare the creamy sauce for this pasta, zucchini is softened in a pan, then the pasta cooking water, cream, parmesan, and lemon are simply added. To give the salmon some extra flavor, it is coated with basil pesto before cooking. Simple and delicious for a weeknight dinner.

Ingredients:

• 340 g (3/4 lb) salmon fillet, skin-on
• 30 ml (2 tbsp) basil pesto
• 450 g (1 lb) spaghetti
• 2 shallots, thinly sliced
• 1 garlic clove, finely chopped
• 30 ml (2 tbsp) olive oil
• 4 zucchinis, grated
• 125 ml (1/2 cup) cooking cream (15% or 35%)
• 25 g (1/3 cup) freshly grated parmesan cheese, plus extra for serving
• 1 lemon (finely grated zest and juice)
• 1 ml (1/4 tsp) crushed red pepper flakes, or more to taste
• Basil leaves, to taste (optional)

Preparation:

1. Place the rack in the center of the oven. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone mat.
2. Place the salmon fillet on the sheet, skin-side down, and brush with pesto. Bake for 12 minutes or until the salmon is slightly pink. Remove the skin and break the salmon into pieces. Discard the skin and set aside.
3. Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Reserve 125 ml (1/2 cup) of the cooking water and drain the pasta.
4. In the same pot, heat the olive oil over medium-high heat and sauté the shallots and garlic. Add the grated zucchini and cook for 7 minutes until softened and their water is released, stirring occasionally. Add more oil if necessary.
5. Add the reserved pasta water, cream, parmesan, lemon zest and juice, red pepper flakes, and the cooked pasta. Continue cooking until the sauce thickens slightly. Season with salt and pepper to taste.
6. Divide the pasta into serving bowls, top with salmon, sprinkle with parmesan, and garnish with basil leaves if desired.