Entrees

Spaghetti With Diced Tomatoes And Wild Salmon

Makes 2 to 3 servings

Spaghetti With Diced Tomatoes And Wild Salmon

Makes 2 to 3 servings

This satisfying one-pan meal is nutritious and packed with fresh Mediterranean flavor.

Nutritional information per serving (based on 3 servings):Calories 268 (56% from fat)
carb. 12g
pro. 18g
fat 17g sat. fat 2g
chol. 42mg
sod. 924mg
calc. 52mg
fiber 3g

Ingredients

  • 2 medium zucchini, 1 pound, trimmed
  • 1 tablespoon extra virgin olive oil
  • ½ pound wild salmon
  • ¼ teaspoon kosher salt
  • Pinch freshly ground black pepper
  • ½ cup pitted Kalamata olives, roughly chopped
  • 1 tablespoon capers, drained and rinsed
  • 1 can (14 ounces) diced tomatoes

Preparation

  1. 1. Assemble the Cuisinart® PrepExpress™ with the 3.0mm Shred/Spaghetti Cone and Straight Feed Tube. Spiralize the zucchini. Reserve.
  2. 2. In a large sauté pan, heat the olive oil over medium-high heat. Once hot, add the salmon, skin side down. Sprinkle with salt and pepper and sear, about 2 minutes. Add the olives and capers. Cook for 1 minute. Carefully add the diced tomatoes with the liquid, cover, and reduce heat to low. Gently simmer until cooked, about 10 minutes.
  3. 3. Once salmon is ready, transfer to a serving plate.
  4. 4. Continue cooking sauce, uncovered, until most of the liquid has evaporated. Add the spiralized zucchini zoodles and toss to just warm through.
  5. 5. Taste and adjust seasoning as desired. Zucchini will release liquid during cooking; serve sauce and (zoodles) with a slotted spoon.