Salmon with Lemon and Basil
Whole-wheat pasta, heart-healthy protein and vitamin-packed spinach… sure today's #foodiefriday is a trifecta of nutrients but just wait until you taste it! #TGIFF #NutritionMonth
1/2 pound whole-wheat spaghetti
2 cloves garlic, minced
3 tablespoons olive oil, divided
4 (4-ounce) pieces salmon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup chopped fresh basil
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves
Bring a large pot of water to a boil over high heat. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic and 2 tablespoons olive oil and toss.
Heat olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper to taste. Place the salmon in the skillet and cook until medium-rare, about 2-3 minutes per side. Remove salmon and keep warm.
Reduce heat to medium and add the remaining 1 tablespoon olive oil, basil, capers, lemon zest, lemon juice and spinach. Cook, turning frequently, until spinach begins to wilt, about 1 minute. Toss the pasta with the spinach and heat through. Serve salmon on top of the spinach and pasta.
Makes 4 servings
Per serving: 457 calories, 12 g fat, 2.3 g saturated fat, 62 mg cholesterol, 525 mg sodium, 41 g carbs and 29 g protein.