A healthy dish with protein and omega-3 packed salmon. Due to its sustainability, look for wild-caught, Alaskan salmon.
- 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
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.
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.