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Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

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Garlic-Chile Coho Spaghetti with Spinach

A fast stovetop pasta that flakes roasted-tender coho through garlicky spring greens. Whole-wheat spaghetti adds nutty flavor, spinach keeps it seasonal for Washington in May, and a few cherry tomatoes bring color without turning it into a heavy sauce.

Ingredients

  • Coho salmon fillet
    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 each bunch
  • Kroger® Whole Garlic Bulbs
    2 cloves, thinly sliced $2.49 for 5 ct
  • Fresh Green Serrano Peppers
    1 small pepper, thinly sliced, optional $4.99/lb
  • Olive oil
    2 tablespoons
  • Red pepper flakes
    1/4 teaspoon, optional
  • Salt and black pepper
    to taste
  • Pasta cooking water
    1/2 cup reserved

Instructions

  1. Prep everything before cooking: halve 1 cup cherry tomatoes, slice 3 green onions with whites and greens separated, thinly slice 2 garlic cloves, and thinly slice 1 serrano if using.
  2. Bring a medium pot of salted water to a boil. Cook 5 oz whole-wheat thin spaghetti until just al dente. Reserve 1/2 cup pasta water, then drain.
  3. While the pasta cooks, pat 10 to 12 oz coho salmon dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat.
  4. 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 and loosely flake into large pieces.
  5. Add the remaining 1 tablespoon olive oil to the skillet. Cook the green onion whites, garlic, serrano, and red pepper flakes for 30 to 60 seconds, just until fragrant.
  6. Add the halved cherry tomatoes and cook 2 minutes, until glossy and slightly softened. Add 5 oz spinach by handfuls and toss until just wilted.
  7. Add the drained spaghetti and 1/4 cup reserved pasta water. Toss until lightly saucy, adding more pasta water as needed. Fold in the flaked coho gently so the pieces stay visible.
  8. Plate in warm shallow bowls with salmon flakes on top, tomato halves scattered through the pasta, and green onion tops sprinkled over for a fresh finish.

Total time: 35 minutes

Estimated cost: About $16–$19 for the portions used, helped by sale whole-wheat spaghetti, sale spinach, and sale coho; pantry staples not counted.

Health notes: Approximately 640 calories per serving. Balanced protein, whole-grain carbs, and greens; use 4 oz pasta instead of 5 oz if you want a lighter bowl.

Drink pairing: Go with a bright Italian-style white or a light rosé; the key is acidity for the olive oil, garlic, and salmon. A lighter Pinot Grigio keeps the pasta fresh rather than rich.

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Recipe score: 7/10

Planned by Careme.