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Chicago: Italian, the Tony Mantuano Way

America CooksDec 05 '14

Join James Beard Award-winning chef Tony Mantuano and Chicago native Victoria Phillips as they whip up a healthy and tasty pasta dish at Spiaggia.

Get Cooking with Chef Tony Mantuano!

2 medium zucchini, sliced into coins ¼-inch thick

1 garlic clove, smashed and peeled

2 cups halved cherry tomatoes

4 leaves fresh basil

1 teaspoon dried oregano leaves

1 tablespoon red wine vinegar

4 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper

¾ pound pasta

Four 5-ounce Salmon filets

Bring a large pot of salted water to a boil. Add the zucchini to the pot and cook for 3 minutes or until tender, but not falling apart. With a slotted spoon or hand strainer, carefully remove the zucchini from the pot shaking off any excess water and transfer to a large bowl.

To the bowl, add the garlic, cherry tomatoes, basil, oregano, vinegar and 3 tablespoons olive oil. Stir gently to combine. Season with salt and pepper to taste. Cover with foil to keep warm and set aside until ready to use.

Bring the pot of salted water back to a boil. Add the pasta to the pot and cook, stirring frequently until the pasta is al dente, about 2 minutes less than what is recommended on the box. Drain the pasta and transfer to the bowl with the zucchini mixture. Toss well to combine and allow the pasta to absorb the sauce. Quickly cover with foil to keep warm.

Meanwhile, heat a large non-stick saute pan over medium-high heat. Rub the remaining tablespoon of olive oil on the flesh side of the salmon filets and season with salt and pepper. Place the filets in the preheated pan, skin side up, cover tightly and cook until the bottom has a toasted brown crust, 3 to 4 minutes. Remove the cover and gently peel away the skin in one piece and discard.

To serve, remove the garlic from the pasta and divide among 4 warm plates. Add a salmon filet, crust side up to each plate. Drizzle any leftover sauce from the pasta over the fish. Serve immediately. Serves 4.