Wednesday, November 12, 2008

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

Cook Time: 10 min
Level: Easy
Yield: 4 servings


* 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
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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