Whole-Wheat Spaghetti with Lemon, Basil and Salmon

I am in love!

Have you ever had a meal that you just can't stop craving or thinking about? 

Well this Salmon Spaghetti dish has been my kryptonite for the past week. I made it last Monday for the first time, and then proceeded to have it for dinner on Tuesday and Wednesday night. I would have continued this consecutive nights obsession, except for the fact that I had plans to dine out on Thursday and Friday night. Yes, it's that good and yes, I am that obsessive.

There is just something that is so delightful and delicious about this simple pasta dish.

With fresh aromatic basil and tangy citrus lemon woven into the pasta, with spinach that doesn't really cook but wilts by the heat of the pasta; how can you not feel like a glutton as you greedily gobble your way through the plate. Then there is the added bonus of the healthy whole-wheat pasta and the heart-healthy Salmon. Need I say more?

Ingredients:
1/2 lbs whole-wheat spaghetti
1 garlic clove, minced
2 tbsp EVOO
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tbsp olive oil
4 salmon fillets
1/4 cup chopped fresh basil
3 tbsp capers, rinsed and drained
zest of 1 lemon
2 tbsp freshly squeezed lemon juice
2 cups fresh baby spinach leaves

Directions:
1. Bring a large pot of salted water to boil. Add pasta and cook until tender but still firm to bite, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, EVOO, salt and pepper. Toss to combine.

2. Meanwhile, warm, the olive oil in a medium skillet over medium high heat. Season salmon fillets with salt and pepper. Add fish to the pan and cook until medium rare (about 2-3 minutes on each side, depending on thickness of fillet). Remove salmon from pan.

3. Add the basil, capers, lemon zest, and lemon juice to pasta and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/4 cup spinach in each bowl and top with 1/4 of pasta. Top each mound of pasta with a piece of salmon. Serve immediately and serves 4.