Spaghetti with Salmon and shaved Zucchini
•1 lb. Spaghetti
•1 lb. Salmon, in 4 fillets
•4 tbsp. olive oil
•4 tbsp. Butter, unsalted
•2 medium, or one large Zucchini, shaved with vegetable peeler
•4 garlic cloves, minced
•3 tbsp. Parsley, chopped
•1 tbsp. Oregano, chopped
•1 ½ cups Seafood broth
•2 tbsp. Lemon Juice, fresh
•Salt and Pepper, to taste
1.In a large pot of salted boiling water, cook spaghetti until desired consistency.
2.While pasta is cooking, in a large pan on medium high heat, add Olive oil. Season salmon with salt and pepper, and sear on both sides for 2 minutes, leaving it slightly underdone. Set aside.
3.In the same pan, add butter, zucchini, garlic, and cook for 2-3 minutes. Add parsley, oregano, and seafood broth. Bring to a boil and reduce until sauce starts to form. Add pasta and continue to cook until sauce is thick and coating pasta.
4.Add lemon juice, break salmon into pieces, and toss everything together to incorporate. If sauce becomes too thick, add a touch of pasta water. If sauce is too thin, add a touch of olive oil or cold butter and incorporate.