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Whole-Wheat Spaghetti with Lemon, Basil, and Salmon
5.0 from 1 vote(s)
| Total time: | 20 minutes |
| Prep time: | 10 minutes |
| Cook time: | 10 minutes |
Servings: | 4 |
| Author: | Adapted from Giada De Laurentiis |
A healthy dish with protein and omega-3 packed salmon. Due to its sustainability, look for wild-caught, Alaskan salmon.
Ingredients
- 1/2 pound whole grain or whole wheat spaghetti
- 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1 tablespoon olive oil
- 4 (4-ounce) pieces wild caught, Alaskan salmon
- 1/4 cup chopped fresh basil leaves
- 3 tablespoons capers
- 1 lemon, zested
- 2 tablespoons lemon juice
- 2 cups fresh organic baby spinach leaves
Directions
-
Cook pasta as directed on package until al dente (about 8-10 minutes).
- When the pasta is finished cooking, drain it and toss the pasta in a large bowl together the garlic, extra-virgin olive oil, salt, and pepper. Set aside.
-
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 (or to your liking), 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.
Reviews
Absolutely fantastic!
May 25, 2022
When I read this recipe I wondered what could be wrong with this? The answer is nothing! It was really delicious. I squirted some extra lemon over mine but my husband did not even miss having regular pasta because the flavors were so good.
