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Whole-Wheat Spaghetti with Lemon, Basil and Salmon Recipe

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This recipe for Whole-Wheat Spaghetti with Lemon, Basil and Salmon is from Ambassadors For Health Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pound whole-wheat spaghetti pasta
2 garlic cloves, 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
2 tablespoons of caper liquid
1 lemon, zested
2 tablespoons lemon juice
2 tablespoons Parmesan cheese
12 grape tomatoes, halved
2 cups fresh baby spinach leaves
Directions:
Directions:
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. Do not drain pasta but use a set of thongs 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 from heat element but leave in pan – this will finish salmon to a medium. Add the basil, capers, lemon zest, and lemon juice, tomatoes and Parmesan cheese 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.
Personal Notes:
Personal Notes:
Calories per serving: 514

 

 

 

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