Whole-Wheat Spaghetti with Lemon, Basil, and Salmon
Need a dairy free and pescatarian main course? Whole-Wheat Spaghetti with Lemon, Basil, and Salmon could be an excellent recipe to try. One portion of this dish contains about 32g of protein, 19g of fat, and a total of 460 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. 45 people found this recipe to be scrumptious and satisfying. Head to the store and pick up olive oil, garlic, lemon zest, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
Watch how to make this recipe.
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.
Drain pasta 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 the salmon from the pan.
Add the basil, capers, lemon zest, and lemon juice 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.