Trapanese pesto is the Sicilian version of the sauce that uses tomatoes and almonds instead of pine nuts. This savory pesto sauce coats low-carb zucchini noodles and heart-healthy seared salmon to create an absolutely delicious pasta dinner. Source: Diabetic Living Magazine, Spring 2019

Lauren Grant


Ingredient Checklist


Instructions Checklist
  • 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 1/4 tsp. salt and let drain for 15 to 20 minutes.

  • 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 1/2 tsp. salt and pulse until combined; set aside.

  • 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.

  • Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat until shimmering. Season salmon with pepper and the remaining 1/4 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.

  • Add the pesto to the spaghetti mixture; toss to coat. Gently stir in the salmon. Top with the remaining 1/4 cup chopped fresh basil. Garnish with Parmesan and additional pepper, if desired.

Nutrition Facts

450 calories; total fat 23.5g 36% DV; saturated fat 3.8g; cholesterol 42mg 14% DV; sodium 459mg 18% DV; potassium 816mg 23% DV; carbohydrates 40.8g 13% DV; fiber 7.1g 28% DV; sugar 5g; protein 25.9g 52% DV; exchange other carbs 3; vitamin a iu 1353IU; vitamin c 37mg; folate 84mcg; calcium 84mg; iron 3mg; magnesium 99mg.