Careme

Ingredients

• Coho Salmon Fillet (Farm Raised)

  10 to 12 oz Sale $9.99/lb
• Kroger 100% Whole Wheat Thin Spaghetti

  5 oz dry Sale $1.19 for 16 oz
• Kroger® Tender Baby Spinach Bag Salad

  5 oz Sale $2.29 for 10 oz
• Private Selection® Petite Cherry Snacking Tomatoes

  1 cup, halved Sale $3.50 for 10 oz
• Green Onions

  3, sliced; whites and greens separated $1.50 per bunch
• Kroger® Whole Garlic Bulbs

  2 cloves, thinly sliced $2.49 for 5 ct
• Fresh Organic Lemon

  1, zested and juiced $2.00 each
• Fresh Green Serrano Peppers

  1 small pepper, thinly sliced, optional $4.99/lb
• Olive oil

  2 tablespoons
• Red pepper flakes, optional

  1/4 teaspoon
• Salt and black pepper

  to taste
• Reserved pasta water

  1/2 cup

Instructions

1. Bring a medium pot of salted water to a boil, but do not add the pasta yet. Prep the vegetables: halve the tomatoes, slice the green onions, thinly slice the garlic, slice the serrano if using, and zest and juice the lemon.
2. Pat the coho dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat.
3. Sear the salmon skin-side down if it has skin, 4 to 5 minutes. Turn and cook 2 to 4 minutes more, until it flakes and reaches 145°F in the thickest part. Transfer to a plate.
4. Remove and discard the salmon skin before flaking the fish into large pieces. If you prefer crispy skin, chop it and crisp it briefly in the skillet, then use as a garnish.
5. Add the thin spaghetti to the boiling water and cook until just al dente, about 5 to 6 minutes. Reserve 1/2 cup pasta water, then drain.
6. While the pasta cooks, add the remaining 1 tablespoon olive oil to the salmon skillet. Cook the green onion whites, garlic, serrano if using, and red pepper flakes for 30 to 60 seconds, just until fragrant.
7. Add the cherry tomatoes and cook about 2 minutes, until glossy and just starting to soften. Add the spinach by handfuls and toss until barely wilted.
8. Add the drained pasta, lemon zest, 1 tablespoon lemon juice, and 1/4 cup reserved pasta water. Toss until lightly saucy, adding more pasta water if needed.
9. Gently fold in the flaked coho, keeping some large pieces intact. Taste and add more lemon juice, salt, or pepper as needed. Serve topped with the green onion tops.