It’s been hot and humid in Montreal lately; does this make me want to turn my oven on? Not really. However, this was worth it. Inspired by Moana’s Kitchen, this Salmon, Asparagus and Zucchini Pasta is healthy, filling and luckily, it also tastes great. Nutritional Yeast brings this dish to a new level. Full of cheesy flavor without needing the heaviness of actual cheese- I cannot wait to incorporate it into other dishes.

If you’re not a fan of salmon, it can easily be replaced by another fish like trout. Not a fan of asparagus? Switch it out for broccolini! You can change some of the main elements of this recipe to better suit your tastebud’s preferences, and it will still taste delicious.

Salmon, Asparagus and Zucchini Pasta

Pasta

8 oz Asparagus, trim the woody ends and cut into 2-inch pieces
8 oz Zucchini, ¼-inch half-moons slices
4 Fillets of Salmon
2 tsp each Sweet Paprika and Garlic Powder
4 Tbsp Olive Oil
7 oz Spaghetti
2 Garlic Cloves
3 Tbsp Nutritional Yeast (Bob’s Red Mill is delicious)
¼ cup Lemon Juice
½ tsp Chili Flakes
¼ cup Fresh Basil, chopped
Salt and Black pepper

Garnish

2 Tbsp Toasted Pine Nuts
Fresh Mint

Instructions

Fill a large pot with salted water and bring to a boil. This should be done early so the water is ready when you need it, so time accordingly. At the same time, preheat the oven to 400°F and begin preparing the salmon by removing the skin if desired. Line a large sheet pan with parchment paper.

Trim the woody ends from the asparagus and cut into 2-inch pieces. Slice the zucchini into ¼-inch half-moons, and mince the garlic cloves. Place the asparagus and zucchini on one size of the prepared sheet pan. Season with a dash of salt, pepper, and lemon juice, ensuring it is coated evenly. Place the salmon on top, and season it with the garlic powder, paprika, a bit of extra lemon juice if desired, black pepper, salt, and olive oil. Bake for 15 to 20 minutes.

They will be ready when they look golden and slightly charred on both sides.

Add the spaghetti to the boiling water and cook for until al dente (according to box instructions or about 8½ minutes). Before draining, reserve ¼ cup of the starchy pasta water, then drain the pasta.

In the same large skillet you used for the vegetables, add the minced garlic over low heat with a splash of the reserved pasta oil. Cook gently for about 2 minutes until fragrant but not browned. Stir in the nutritional yeast and ¼ cup of reserved pasta water, stirring constantly for about 1 minute. The pasta water is important! It helps to coat the pasta evenly with a smooth base.

Add the cooked pasta from directly to the garlic-nutritional yeast mixture in the skillet. Add the fresh lemon juice and toss everything together for about 1-2 minutes, allowing the pasta to absorb the sauce. Season generously with salt and black pepper, and sprinkle with the chili flakes, if using. Taste and adjust seasoning as needed.

Add the charred asparagus and zucchini. Gently toss for a minute or so to warm through and combine all of the flavors. Divide the pasta among serving bowls and top each portion with toasted pine nuts and a sprinkle of fresh chopped basil. Finish with a small amount of fresh mint and serve immediately while everything is warm.

Enjoy!

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