½ lb whole-wheat spaghetti
1 clove garlic, minced
3 tbsp oil, divided
½ tsp salt
½ tsp pepper
4 oz salmon
¼ cup fresh basil leave, chopped
3 tbsp capers
1 lemon, zested
2 tbsp lemon juice
2 cup fresh baby spinach leaves
Bring a large pot of salted water to a boil and add the pasta.
Cook until tender, about 8 to 10 minutes.
Drain the pasta and transfer to a bowl.
Add the garlic, 2 tbsp oil, salt, and pepper.
Toss to combine well.
Meanwhile, heat the remaining 1 Tbsp. oil in a skillet.
Season the salmon with salt and pepper.
Cook the fish in the skillet for about 2 minutes on each side.
In the bowl with the spaghetti mixture, add the basil, capers, lemon zest, and lemon juice.
Toss to combine.
Divide the spaghetti into 4 servings and top with ½ cup spinach.
Top each with 1 salmon fillet.
Serve immediately.
Sugar: 1g
:
Calcium: 53mg
Calories: 347kcal
Carbohydrates: 47g
Cholesterol: 16mg
Fat: 13g
Fiber: 1g
Iron: 3mg
Potassium: 382mg
Protein: 15g
Saturated Fat: 1g
Sodium: 499mg
Vitamin A: 1486IU
Vitamin C: 22mg
