Summer Salmon Spaghetti Recipe with Garden Veggies

This summer salmon spaghetti recipe is a light way to turn end-of-summer garden vegetables and a couple of salmon fillets into a full pasta dinner. Flaky salmon, cherry tomatoes, zucchini, and a lemony olive oil sauce come together with spaghetti for a dinner that feels fresh instead of heavy — ready in about 30 minutes.

Why You’ll Love This Recipe

• A great way to use up garden zucchini and tomatoes
• Light, lemony sauce instead of heavy cream
• Ready in about 30 minutes

Ingredients

• 12 oz spaghetti
• 2 salmon fillets (about 6 oz each)
• 2 tbsp olive oil, divided
• 1 zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup fresh basil or dill, chopped
• Salt and pepper, to taste

How to Make Summer Salmon Spaghetti

1. Cook spaghetti in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
2. Season salmon with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium heat and cook salmon 4–5 minutes per side until it flakes easily. Remove and flake into large pieces.
3. In the same skillet, add remaining olive oil and cook zucchini until just tender, about 4 minutes.
4. Add garlic and cherry tomatoes, cooking until the tomatoes soften, 3–4 minutes.
5. Add the drained pasta, lemon zest, lemon juice, and a splash of reserved pasta water. Toss to combine.
6. Gently fold in the flaked salmon and herbs, then serve immediately.

Tips for Success

• Flake the salmon gently so it stays in nice chunks rather than breaking apart completely.
• Swap in yellow squash or asparagus depending on what’s in season.
• A pinch of red pepper flakes adds nice contrast to the lemon.

FAQ

Can I use canned salmon for this recipe?
Fresh salmon gives the best texture, but well-drained canned or leftover cooked salmon can work in a pinch — just fold it in gently at the end to warm through.

What vegetables pair well with salmon spaghetti?
Zucchini, asparagus, peas, and cherry tomatoes all pair naturally with salmon’s richness and hold up well in a light olive oil-based sauce.

A great way to use up whatever’s left in the garden while still getting a satisfying pasta dinner on the table fast.