One of my favorite summer-time recipes I make is by Giada De Laurentiis. It is light and healthy, but very satisfying, as well; –Perfect for lunch or a late summer evening.
I've added my own personal twist to her original, look for my notes in italics:
Whole Wheat Spaghetti with Salmon, Lemon and Basil
Cook Time: 10 minutes
Serves: 4
Ingredients
1/2 pound whole-wheat spaghetti pasta
(I buy whole grain pasta to make it extra healthy. The whole wheat/whole grain pasta is important in this dish as it imparts a nutty flavor.)
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
(Make sure this is your favorite olive oil, you really taste it in this recipe. Here's a link to one we love: Frantoia
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves
(Giada only uses spinach leaves. I prefer a mix of arugula and spinach or if using just one, the arugula is my favorite.)
AND
1/2 cup toasted pine nuts
I love nuts and thought I'd try adding pine nuts to the mix and I have to say, I think it makes the dish. I've been meaning to write Giada and tell her! I'm guessing about a 1/2 cup for four people, but I usually just grab a big handful and toast them in my toaster oven for a couple of minutes.
Directions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta (reserve some of the water) and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
(While the water is coming to a boil, I get the olive oil mixture put together so that the flavors can start to infuse the oil. Then, make sure when the pasta is cooked (al dente!) that you immediately put the (drained) hot pasta in with the olive oil and toss. The heat of the pasta will help all the flavors come together.)
Meanwhile, warm 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.
(I use my grill pan to cook the salmon, but however you cook it, make sure you get enough initial heat to sear, making it crisp on the outside and tender on the inside. I cook the salmon and have it resting/waiting a couple of minutes rather than having the pasta waiting for the salmon, but either way...everything should only take a few minutes prep.)
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 (and/or arugula) in each bowl. Top with 1/4 of the pasta. (Sprinkle with toasted pine nuts.) Top each mound of pasta with a piece of salmon. Serve immediately.
Note: Be sure to reserve some of the pasta water. You may need to add a little if the pasta seems a bit dry. You can also drizzle a little more olive oil over the pasta after adding the basil and lemon, if needed.
