I decided to try salmon tonight that wasn’t marinated in a sweet marinade (honey, maple, etc) which is what I usually gravitate towards when making salmon.
I really enjoyed this recipe but sadly, no one else really did. They ate it but no one was as enthused as I was. I think it was the lemon and the pasta. I probably won’t be making this for the family again, but will certainly make it for myself. I rather enjoyed the flavours and particularly how easy it all was to make. Dinner was served within 15 minutes of the pasta water boiling.
Spaghetti with Lemon, Basil and Salmon
1/2 lb spaghetti
1 clove garlic, minced
1 tbsp extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated parmesan
1 tbsp olive oil
4 pieces salmon filets (my filets were about 3-4 oz each)
1/4 cup chopped fresh basil leaves
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves
Boil water and cook spaghetti as per the instructions. Once it is cooked drain the pasta and transfer back to the pot. Add the garlic, olive oil, salt, pepper. Toss to coat. Set aside.
Warm the remaining olive oil in a skillet over medium-high heat. Season the salmon with salt and pepper and cook until cooked to desired doneness. Remove from pan.
Now add the basil, zest, lemon juice and parmesan to the pasta 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.