Whole-Wheat Spaghetti With Lemon, Basil, and Salmon
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄2 lb whole wheat spaghetti
- 1 garlic clove, minced
- 2 tablespoons extra virgin olive oil
- 1⁄2 teaspoon salt, plus more for seasoning
- 1⁄2 teaspoon fresh ground black pepper, plus more for seasoning
- 1 tablespoon olive oil
- salmon
- 1⁄4 cup chopped fresh basil leaf
- 3 tablespoons capers
- 1 lemon, zest of
- 2 tablespoons lemon juice
- 2 cups fresh baby spinach leaves
directions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
- Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
- Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.
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Reviews
-
This was really good! I did make it a little different then the recipe- but mostly because I was too lazy to print off the recipe and I did it according to what I could remember! LOL! I cooked the salmon, removed it from the pan and added the spinach, a little of the garlic that I didn't get into the spaghetti, some shredded zucchini that I didn't want to go to waste, and everything else except the caper (only because I forgot!). I cooked that down a little then stirred it into the spaghetti. Yum! I had the leftovers for lunch today- Yum again!