Shelly's Recipe

SPAGHETTI WITH LEMON, BASIL AND SALMON - Giada de Laurentiis

Category: Pasta - Seafood

1/2 lb spaghetti
3 garlic cloves, minced
2 tbsp extra-virgin olive oil
1/2 tsp kosher salt, plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
1 tbsp olive oil
4 (4 oz) salmon fillets
1/4 cup chopped fresh basil leaves
3 tbsp capers, rinsed and drained
Zest of 1 lemon
2 tbsp freshly squeezed lemon juice
2 cup fresh baby spinach leaves, washed and dried

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until it is al dente, about 8-10 minutes. Drain the pasta and transfer to a large bowl. Add the minced garlic, extra-virgin olive oil, salt and pepper. Toss to combine.

In a medium skillet, warm the olive oil over medium-high heat. Season both sides of the salmon fillets with salt and pepper. Add the fish to the pan and cook until medium rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti and toss to combine. Set out 4 shallow bowls or serving plates. Place 1/2 cup of spinach in each bowl. Top with one quarter of the pasta. The warmth of the pasta will wilt the spinach. Top each mound of pasta with a salmon fillet. Serve immediately. Serves 4.