This is one of my FAVORITE healthy meals to make. It is very light yet filling. I love it because it is a good alternative to the typical heavy pasta dish. All ingredients are used in the amount to your liking. I LOVE capers, spinach, and garlic so I add a lot of each. If you are not too keen on any of the following ingredients, you can leave them out or just use minimal amounts!
- Salmon fillet
- Whole wheat angel hair pasta
- Capers
- Artichoke hearts (mine are from a jar not fresh)
- Spinach (remember spinach shrinks a lot once it is cooked, so add double the amount of fresh spinach that you want in your dish)
- Dill weed
- Garlic, minced
- Olive oil
- Salt and Pepper
- Garlic powder (I used a tsp-tsp and a half)
- Dried basil
- One lemon
- Grated parmesan cheese
Pre-cook pasta until it is slightly past al dente. Drain and set aside. Be sure to heavily salt the water once it is boiling so the pasta has some flavor, as whole wheat pasta can taste somewhat bland on its own.
Coat the salmon with olive oil, then season with salt, pepper, dill weed, and garlic powder. Sear the salmon in a skillet drizzled with olive oil on Med-Hi for 1 1/2- 2 minutes per side, depending on the thickness. Salmon should stay slightly pink on the inside. Remove from pan and set aside or remove pan from heat and use a new pan for the pasta/veggie mix.
Drizzle olive oil in the pan, until the bottom is coated, reduce heat to low. Saute spinach, artichoke hearts, capers, and minced garlic (add garlic last as to make sure it doesn't burn.) Season with salt and pepper. Once spinach is wilted and artichokes are soft add the pasta, basil (as much as you like), 1/2 tsp garlic powder, and fresh lemon juice (about a half lemon squeezed) and combine until all ingredients are incorporated.
Place the pasta/veggie mix on a plate and top with salmon. Garnish with lemon slice and sprinkle with parmesan cheese and more lemon juice if you desire. ENJOY!
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