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Note: The vegetables should be cut into thin strips similar in size to the spaghetti. For the onion, cut in half from end to end. Peel and remove both ends. Stand on one end and slice with the cut into thin slices. Then pile the slices onto each other and slice in the direction of the grain into thin strips. For the zucchini, slice a little off one side so it sits flat on the cutting board. Then slice off thin strips from one side to the other. Stack the strips then slice again the long way into thin strips. Remove seeds and stem from peppers and slice the length of pepper into thin strips.
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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