Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

Ingredients

• 2 cups baby spinach leaves fresh
• 0.5 teaspoon pepper black freshly ground plus more for seasoning
• 3 tablespoons capers 
• 0.3 cup basil leaves fresh chopped
• 1 clove garlic minced
• 2 tablespoons juice of lemon 
• 1  lemon zest 
• 1 tablespoon olive oil 
• 2 tablespoons olive oil extra-virgin
• 16 ounce salmon 
• 0.5 teaspoon salt plus more for seasoning
• 0.5 pound spaghetti pasta whole-wheat

Equipment

• bowl
• frying pan
• pot

Directions

1. Watch how to make this recipe.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
4. Drain pasta and transfer to a large bowl.
5. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
6. Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper.
7. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish.
8. Remove the salmon from the pan.
9. 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.
10. 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.
11. Serve immediately.