Ingredients6

• 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)

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.