Ingredients
- 4 tbsp. extra-virgin olive oil, divided
- 2 tbsp. unsalted butter, melted
- 4 oz. cherry tomatoes
- 3 cloves garlic
- 3 thyme sprigs
- 6 oz. dry spaghetti
- 2 medium zucchini, ends trimmed and peeled with a julienne peeler
- 2 4-oz. boneless salmon fillets
- 0.25 c. store-bought basil pesto
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