This summer salmon spaghetti is a favorite in our house! Marinated garden vegetables, lots of garlic and fresh basil, grilled salmon and hot pasta make for a delicious, light and satisfying meal.
This is a summer meal if I’ve ever seen one!
This summer salmon spaghetti is fresh, satisfying and full of flavor. Garden vegetables are marinated briefly, then tossed with hot spaghetti and flaky grilled salmon. The result is light enough for a warm day yet filling and adaptable to whatever produce you have on hand.
I’m loving these marinated vegetables right now. Thinly slicing zucchini and letting it rest in a vinaigrette softens its texture and mellows any bitterness—kind of like massaging kale. I do this in other salads and it always brightens the dish.
Serving grilled salmon with long noodles feels a little special. We often pair salmon with grains or roasted vegetables, so placing it over spaghetti makes the meal feel different and a bit fancy. As the salmon flakes, it blends into the pasta and you get a hint of buttery salmon in every bite.
The key to this dish is seasoning each layer well: the vegetables are marinated, the pasta is cooked in salted water, and the salmon gets a garlicky herb rub before grilling. Tossing everything together while the pasta is hot brings the components together into a summery, flavorful bowl.
YUM.
I like to add several minced garlic cloves for a bright pop of flavor and a pinch of crushed red pepper for a little heat. If you prefer milder, reduce the garlic or omit the red pepper. Because the pasta is hot when mixed with the vegetables, the dish warms up and the flavors meld nicely.
This pasta is excellent served hot or straight from the fridge the next day. If chilled, let it sit at room temperature briefly so the olive oil loosens. It makes a fantastic leftover lunch.
Feel free to swap or add vegetables and herbs from your garden. If you don’t want salmon, grilled chicken would also work well.
Summer Salmon Spaghetti
Summer Salmon Spaghetti
4
45 mins
30 mins
1 hr 15 mins
Pin Recipe
Leave a Review »
Ingredients
- 1 medium zucchini, thinly sliced
- 1 medium yellow summer squash, thinly sliced
- 3 cups cherry tomatoes, halved
- 6 garlic cloves, finely minced
- 1/2 cup chopped fresh basil
- Kosher salt and pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup olive oil
- 1 tablespoon freshly squeezed lemon juice
- 4 salmon fillets
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 pound spaghetti
- 1/2 cup shaved Parmesan cheese
- Fresh basil for topping
Instructions
- In a large bowl, combine the sliced zucchini, summer squash, halved tomatoes, minced garlic and chopped basil. Add a big pinch of salt and pepper, the crushed red pepper (if using), olive oil and lemon juice. Cover and let sit at room temperature for 30 minutes or up to 2 hours to marinate.
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions. While the water heats, start the salmon so both the pasta and fish finish around the same time.
- Preheat the grill to high. Season the salmon with salt and pepper. Mix the dried parsley, dried basil and garlic powder, then sprinkle the blend over the fillets.
- Place the salmon on the hot grill. Grill 2–3 minutes, gently flip, and grill another 2–3 minutes (or a bit longer for thick fillets) until opaque and easily flaked with a fork.
- When the pasta is done, drain it and immediately add the hot spaghetti to the marinated vegetables. Toss to combine. Flake the salmon with a fork and fold it into the pasta. Add a little more olive oil if needed.
- Taste and adjust seasoning. Sprinkle shaved Parmesan and additional fresh basil over the top, then serve.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also share a photo on the Facebook page. I appreciate you so much!
Deeeelish.