Whole-Wheat Spaghetti With Lemon, Basil, and Salmon
- Reviews 1
Ready In: 25 mins
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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