Colleen Flynn's Notes:
1 garlic clove, minced Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 teaspoon fresh black pepper Ask a question about this ingredient
4( 4 oz.) ounces salmon filets Ask a question about this ingredient
1/4 cup chopped fresh basil Ask a question about this ingredient
1 zested lemon Ask a question about this ingredient
2 tablespoons lemon juice Ask a question about this ingredient
2 cups fresh baby spinach leaves Ask a question about this ingredient
3/4 pounds whole wheat spaghetti Ask a question about this ingredient
Bring a large pot of salted water to a rolling boil.
Ask a question about this stepAdd the spaghetti, stir for 30 seconds( lower heat but maintain a boil) and cook until al dente about 8 minutes.
Ask a question about this stepIn a medium skillet, saute 1 clove minced garlic in 3 T. olive oil until fragrant (do not brown). Drain the spaghetti and transfer to a large bowl. Add the minced garlic, olive oil and salt and pepper to taste. Toss.
Ask a question about this stepIn a medium skillet warm 1 T. olive oil over medium/ high heat.Season the salmon fillets with salt and pepper. When the oil is warm add the salmon fillets. Cook about 2 to 3 minutes per side (depends on the thickness of the fish). When done, remove the salmon from the pan.
Ask a question about this stepNow add the basil, lemon juice and lemon zest to the spaghetti. Toss to combine. Season with salt and pepper.
Ask a question about this stepPlace 1/2 c. fresh baby spinach on each plate. Top with whole wheat spaghetti. Now top spaghetti with a salmon filet.
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Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Sounds like a healthy and tasty summer dinner. I love whole wehat pasta!