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Salmon with Lemon and Basil

by Scott G. on March 14, 2014

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

INGREDIENTS
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

INSTRUCTIONS
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

NUTRITION
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.

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