Friday, August 21, 2009


Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

1/2 pound whole-wheat spaghetti pasta
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 salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

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 bowl
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

.... Enjoy!

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