Salmon with Lemon Pasta

I meant to take more pictures of this dish, but within 15 minutes I was done and my memory kicked in at minute 16. I’m happy to have at least taken a few. A roasted (or grilled) piece of salmon is placed upon slightly tangy, citrusy pasta, atop a bed of fresh spinach.
Salmon with lemon pasta is a great go-to weeknight dinner. It cooks up quickly (as evidenced by lack of photos) and tastes fresh and light. You are actually motivated to do things after dinner; things that would have been left until the weekend while you watch TV on the couch. Of course, it’s ok if you still give into weeknight shows because you still feel good just by eating this meal.
Ingredients:
  • 2 (6-ounce) pieces salmon
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, plus more to season
  • 1/2 teaspoon ground black pepper, plus more to season
  • 1/2 pound whole-wheat pasta, any shape (I used twisty gobetti)
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons heavy cream (optional)
  • 4 tablespoons chopped fresh basil leaves
  • 3 tablespoons capers, rinsed
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 cups fresh baby spinach leaves
How To:

Preheat oven to 425 degrees. Rub salmon with 1 tablespoon olive oil and season with salt and pepper. Roast in oven for 12 minutes, or until cooked through.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until tender but al dente, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 3 tablespoons pasta water with the pasta and transfer both to a large bowl. Add the garlic, 2 tablespoons extra-virgin olive oil, salt and pepper to taste, and toss. Add the heavy cream, basil, capers, lemon zest and lemon juice to the pasta mixture and stir to combine.

To serve, place 1/2 cup to 1 cup spinach on each plate. Top with 1/3 of the pasta, then with a piece of the salmon. Serve immediately. Leftover pasta is there for a second serving.

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