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½ pound uncooked thin spaghetti
4 tablespoons extra virgin olive oil, divided
1 pound salmon, skinned and cut into 2” cubes
1 pint small cherry or grape tomatoes
¼ pound onion cut into thin strips, see above
¼ pound sweet banana peppers cut into thin strips, see above(also try to buy peppers that are straight and not curled. This will make it easier to cut)
Pinch red pepper flakes
1 tablespoon fresh garlic, minced
¼ cup vermouth or white wine
1 pound zucchini cut into thin strips, see above
1 teaspoon kosher salt
½ teaspoon freshly grated black pepper
¼ cup fresh Italian flat leaf parsley, chopped
½ cup heavy cream
½ cup freshly grated Romano cheese
½ cup fresh Italian basil chopped
Put a pot of water on to boil and once boiling, salt generously and add the dry pasta. Cook to just shy of al dente and remove to a bowl, leaving pasta water in pot.
While pasta is cooking, in a large skillet or sauté pan, add half of the oil and heat to medium high.
Add salmon cubes not touching each other and cook for a few minutes on each side to brown and cook almost through. Remove to a bowl.
Add the tomatoes and cook until just starting to pop, about 2-3 minutes. Remove those to the same bowl as the salmon.
Add the remaining oil and the onions and sauté for two minutes, scraping up the browned bits from the bottom of the pan left behind from the salmon and tomatoes.
Add the banana peppers and cook for 2-3 minutes to soften.
Add pepper flakes and garlic and cook for one minute then add the vermouth.
Cook to evaporate, about two minutes.
Add the zucchini and cook and stir for two minutes.
Add salt, pepper, parsley and cream and stir.
Add about a cup of pasta water and stir.
Add Romano and basil, stir then add the cooked pasta.
Stir then add the cooked tomatoes and salmon and gently toss to combine. Remove from heat.
To serve, top with additional fresh basil and Romano cheese.
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