- 2 zucchini (1¾ lbs. total)
- 1 teaspoon salt, divided
- ½ cup raw whole almonds, toasted
- 1 pound grape tomatoes (3 cups)
- 1 cup packed fresh basil leaves plus ¼ cup chopped, divided
- 2-4 cloves garlic
- ¼ teaspoon crushed red pepper
- 3 tablespoons olive oil, divided
- 8 ounces whole-wheat spaghetti
- 1 pound skinless salmon fillets (about 4 fillets), patted dry
- ¼ teaspoon ground pepper, plus more for garnish
- 2 tablespoons grated Parmesan cheese (optional)
- Bring a large pot of water to a boil. Cut zucchini into long thin strips with a spiralizer or vegetable peeler. Place in a colander set over a large bowl. Toss with ¼ tsp. salt and let drain for 15 to 20 minutes.
- Meanwhile, pulse almonds in a food processor until coarsely chopped. Add tomatoes, 1 cup basil leaves, garlic, and crushed red pepper; pulse until coarsely chopped. Add 2 Tbsp. oil and ½ tsp. salt and pulse until combined; set aside.
- Cook spaghetti in the boiling water according to package directions. Drain and transfer to a large bowl. Gently squeeze the zucchini to remove excess water; add to the bowl with the spaghetti.
- Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat until shimmering. Season salmon with pepper and the remaining ¼ tsp. salt. Add the salmon to the pan; cook until the underside is golden and crispy, about 4 minutes. Flip the salmon and cook until it flakes when nudged with a fork, 2 to 4 minutes more. Transfer to a plate and use a fork to gently flake it apart.
- Add the pesto to the spaghetti mixture; toss to coat. Gently stir in the salmon. Top with the remaining ¼ cup chopped fresh basil. Garnish with Parmesan and additional pepper, if desired.