Whole Wheat Spaghetti with Lemon, Basil, and Salmon

For some reason, fish and pasta together always freaked me out a little. Until now. This is so good! We try to eat fish at least once a week, and everyone knows that fish must be fresh in order for it to be good. It’s best to cook fish the same day you buy it, but we squeak in a few extra hours and have been having fish every Monday after our Sunday shopping trip. This dish is so light and healthy, a great Fishy Monday recipe.

Whole Wheat Spaghetti with Lemon, Basil, and Salmon
Recipe by Just the Tip / Inspired by Giada De Laurentiis
Serves 4

Here’s what I used:

  • 1/2 pound whole wheat spaghetti
  • 1 clove garlic, minced
  • 3 tbsp extra-virgin olive oil, divided
  • 1/2 tsp salt, plus more for seasoning
  • 1/2 tsp freshly ground black pepper, plus more for seasoning
  • 4 (4-oz) pieces salmon
  • 1/4 cup chopped fresh basil leaves
  • 1-2 tbsp drained capers
  • 1 lemon, zested
  • 1-2 tbsp lemon juice
  • 2 cups fresh baby spinach leaves

Here’s what I did:

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook to package directions.
  2. Meanwhile, heat 1 tbsp of olive oil in a non-stick saute pan over medium-high heat.  Season the salmon with salt and pepper on both sides and cook for 3 minutes on each side. Remove from the pan.
  3. When the pasta is tender, drain it and return to the hot pot. Add the garlic, 2 tbsp of extra-virgin olive oil, salt, and pepper and toss to combine.
  4. Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine.
  5. To serve, line each bowl with 1/2 cup of spinach.  Top with 1/4 of the pasta and top with a piece of salmon. Serve immediately.

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