- 1/2 pound whole-wheat spaghetti pasta
- 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
- half teaspoon salt, plus greater for seasoning
- half of teaspoon freshly floor black pepper, plus more for seasoning
- 1 tablespoon olive oil
- four (4-ounce) pieces salmon
- 1/4 cup chopped fresh basil leaves
- three tablespoons capers
- 1 lemon, zested
- 2 tablespoons lemon juice
- 2 cups clean child spinach leaves
directions
bring a massive pot of salted water to a boil over excessive heat. upload the pasta and prepare dinner until tender but nevertheless company to the chunk, stirring from time to time, approximately eight to 10 minutes. Drain pasta and transfer to a large bowl. add the garlic, greater-virgin olive oil, salt, and pepper. Toss to mix.
meanwhile, heat the olive oil in a medium skillet over medium-high warmth. Season the salmon with salt and pepper. add the fish to the pan and cook until medium-uncommon, about 2 minutes in line with side, depending on the thickness of the fish. put off the salmon from the pan.
upload the basil, capers, lemon zest, and lemon juice to the spaghetti aggregate and toss to combine. Set out 4 serving plates or shallow bowls. place 1/2 cup spinach in each bowl. pinnacle with 1/4 of the pasta. pinnacle each mound of pasta with a bit of salmon. Serve at once.
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