Salmon On Whole Wheat Spagetti

Light, fresh, fast & under 200 calories per serving! Feel free to pile on more spinach – it’s so healthy & delicious.

 
INGREDIENTS

1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons olive oil
1/2 teaspoon salt, plus extra to taste
1/2 teaspoon black pepper, plus extra to taste
1 tablespoon olive oil

4 (4-ounce) pieces wild caught Alaskan pink salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

 
Cook pasta in boiling water, stir occassionally, until it’s your choice of firmness.

Drain pasta and add the garlic, olive oil, salt, and pepper. Toss to combine.

Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon 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 mixture and toss to combine.

Set out 4 serving plates or shallow bowls. 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. Serve immediately.

Makes 4 servings.

Per serving: Calories 180, Total Fat 10g, Total carbs 18.5g, Fiber 3.5g, Protein 28g