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Whole-Wheat Spaghetti with Lemon, Basil, and Salmon
(recipe, Giada De Laurentiis)
If you're looking for a healthy pasta dish, you can't go wrong with this one. The spinach doesn't really cook, it just gets wilted by the heat of the warm pasta. When I eat this I feel I've both indulged a craving for pasta and treated myself to something especially healthful and nutritious!
- ½ lb. whole-grain or whole-wheat spaghetti
- 1 garlic clove, minced
- 2 Tbsp. extra-virgin olive oil
- ½ tsp. salt, plus more for seasoning
- ½ tsp. freshly ground black pepper, plus more for seasoning
- 1 Tbsp. olive oil
- 4 salmon fillets (4 ounces each)
- ¼ cup chopped fresh basil leaves
- 3 Tbsp. capers, rinsed and drained
- Zest of 1 lemon
- 2 Tbsp. freshly squeezed 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, 8 to 10 minutes. Drain the pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper and toss to combine.
- Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon fillets 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 and toss to combine. Set out 4 serving plates or shallow bowls. Place ½ cup spinach in each bowl. Top with one quarter of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.