Lemon Basil Salmon with Spaghetti
Serving Size / Yield
- 1/2 lb. whole-wheat spaghetti
- 1 clove garlic, minced
- 3 Tbs. oil, divided
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 4 (4-oz) pieces salmon
- 1/4 C. fresh basil leave, chopped
- 3 Tbs. capers
- 1 lemon, zested
- 2 Tbs. lemon juice
- 2 C. fresh baby spinach leaves
Bring a large pot of salted water to a boil and add the pasta. Cook until tender, about 8 to 10 minutes. Drain the pasta and transfer to a bowl. Add the garlic, 2 Tbs. oil, salt, and pepper. Toss to combine well.
Meanwhile, heat the remaining 1 Tbs. oil in a skillet. Season the salmon with salt and pepper. Cook the fish in the skillet for about 2 minutes on each side. In the bowl with the spaghetti mixture, add the basil, capers, lemon zest, and lemon juice. Toss to combine.
Divide the spaghetti into 4 servings and top with 1/2 C. spinach. Top each with 1 salmon fillet. Serve immediately.