Whole Wheat Spaghetti with Lemon Basil and Salmon
Elevate your weeknight dinner game with this vibrant and wholesome Whole Wheat Spaghetti with Lemon Basil and Salmon. This heart-healthy dish combines tender whole wheat pasta with flaky, golden-seared salmon, all enveloped in a zesty lemon-garlic sauce. Fresh basil leaves add a burst of herbal freshness, while a sprinkle of Parmesan cheese offers an optional savory finishing touch. Quick and easy to prepare, this recipe uses simple, nutrient-packed ingredients like olive oil, garlic, and crushed red pepper flakes for a balanced medley of flavors with a subtle kick. Perfect for seafood lovers, this light yet satisfying pasta dish comes together in just 35 minutes, making it an excellent choice for busy weeknights or casual entertaining. Try this lemon basil salmon pasta recipe today for a deliciously wholesome meal that delivers a gourmet feel with minimal effort.
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Ingredients
- 350 grams whole wheat spaghetti
- 400 grams salmon fillet, skinless
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice, freshly squeezed
- 20 grams fresh basil leaves
- 1 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper, freshly ground
- 50 grams grated Parmesan cheese (optional, for serving)
- 4 liters water
- 1.5 tablespoons kosher salt (for boiling pasta water)
Directions
Step 1
Bring 4 liters of water to a boil in a large pot. Add 1.5 tablespoons of kosher salt to the boiling water.
Step 2
Cook the whole wheat spaghetti according to the package instructions, approximately 8-10 minutes, until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
Step 3
While the spaghetti cooks, prepare the salmon. Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Step 4
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the salmon and cook for 3-4 minutes on each side, or until the salmon is fully cooked and flakes easily with a fork. Remove the salmon from the skillet and set aside.
Step 5
In the same skillet, reduce the heat to medium-low and add the remaining 2 tablespoons of olive oil. Stir in the minced garlic and cook for 1 minute, or until fragrant. Be careful not to burn the garlic.
Step 6
Add the lemon zest, lemon juice, crushed red pepper flakes (if using), and about 1/2 cup of the reserved pasta water to the skillet. Stir to combine and let the mixture simmer for 2 minutes.
Step 7
Return the drained spaghetti to the skillet and toss to coat in the lemon-garlic sauce. If the pasta seems dry, add a bit more reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
Step 8
Flake the cooked salmon into bite-sized pieces and gently fold it into the pasta.
Step 9
Tear the fresh basil leaves into smaller pieces and sprinkle them over the pasta. Toss gently to combine.
Step 10
Taste and adjust seasoning with additional sea salt and black pepper, if needed.
Step 11
Serve the pasta warm, topped with grated Parmesan cheese, if desired.
Nutrition Facts
| Serving size | (5008.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1797.6 |
| Total Fat 89.7g | 0% |
| Saturated Fat 23.9g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 284.2mg | 0% |
| Sodium 12174.2mg | 0% |
| Total Carbohydrate 105.8g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 4.7g | |
| Protein 141.1g | 0% |
| Vitamin D 1480.5IU | 0% |
| Calcium 968.4mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 2878.7mg | 0% |
Source of Calories