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
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Coho salmon fillet10 to 12 oz Sale $9.99/lb
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Kroger 100% Whole Wheat Thin Spaghetti5 oz dry Sale $1.19 for 16 oz
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Kroger® Tender Baby Spinach Bag Salad5 oz Sale $2.29 for 10 oz
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Private Selection® Petite Cherry Snacking Tomatoes1 cup, halved Sale $3.50 for 10 oz
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Green Onions3, sliced; whites and greens separated $1.50 each bunch
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Kroger® Whole Garlic Bulbs2 cloves, thinly sliced $2.49 for 5 ct
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Fresh Green Serrano Peppers1 small pepper, thinly sliced, optional $4.99/lb
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Olive oil2 tablespoons
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Red pepper flakes1/4 teaspoon, optional
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Salt and black pepperto taste
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Pasta cooking water1/2 cup reserved
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.