Tuscan-Spiced Salmon with Garlic Tomato Spaghetti and Roasted Zucchini

This Tuscan-spiced salmon recipe brings together perfectly seared salmon, al dente spaghetti in a silky garlic-tomato sauce and tender roasted zucchini. It’s a balanced, flavorful meal that comes together in about 35 minutes.

The salmon is seasoned with a warm Tuscan spice blend and pan-seared until golden. Meanwhile, the pasta is tossed with a creamy tomato sauce, roasted zucchini and a sprinkle of Parmesan. Serve the salmon atop the spaghetti for a stunning presentation that tastes as good as it looks.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce. Halve zucchini lengthwise, then slice into ½-inch-thick half-moons. Dice tomato into ½-inch pieces. Peel and mince or grate garlic.
2. Pat salmon dry with paper towels; season all over with half the Tuscan Heat Spice, salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add salmon skin-side down and cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate; wipe out pan.
3. Toss zucchini with a drizzle of oil, salt and pepper on a baking sheet. Roast on top rack until lightly browned and tender, 12-15 minutes.
4. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
5. When pasta has 5 minutes left, heat a drizzle of oil in the same pan used for salmon over medium heat. Add tomato and garlic; cook, stirring, until softened and fragrant, 1-2 minutes. Whisk in ¼ cup reserved pasta cooking water, cream cheese and stock concentrate. Cook, stirring, until thickened, 1-2 minutes. Season with salt and pepper. Remove from heat.
6. Add drained spaghetti, roasted zucchini, half the Parmesan, a splash of reserved pasta cooking water and a drizzle of olive oil to the pan with sauce; toss to combine. If needed, stir in more pasta cooking water a splash at a time until pasta is thoroughly coated.
7. Divide spaghetti between plates. Top with salmon and sprinkle with remaining Parmesan. Serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like cod or halibut. Adjust cooking time as needed.

What can I use instead of Tuscan Heat Spice?

You can make your own blend with dried oregano, basil, rosemary, thyme and a pinch of red pepper flakes.

Can I make this dish vegetarian?

Absolutely! Omit the salmon and add more vegetables like bell peppers or mushrooms. Use vegetable stock concentrate instead of chicken.