Monday, February 9, 2009

Salmon Salad with whole-wheat spaghetti and lemon

This is a very light, refreshing and healthy dish.

1 lb salmon, cut into 4 pieces
1/2 lb whole-wheat spaghetti pasta, cooked
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
1/4 cup basil leaves, chopped
1 lemon, zested
2 tablespoons lemon juice
2 cups arugula and baby spinach

Add the garlic, extra-virgin olive oil, salt and pepper, basil, lemon zest and lemon juice to warm pasta. Toss to combine.
Season the salmon with salt and pepper. Pan fry the salmon in olive oil over medium high heat until done.
To serve, divide the veggies into 4 plates, top with the pasta and 1 salmon each. Serve immediately.

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