This dish has quickly become a favorite at our house. First because it is so delicious and second because it is quick (and extremely cheap)!!! I first made this recipe a year ago and just recently pulled it out again to make. I was craving salmon and some kind of light pasta. This was just what I needed! Plus, my husband absolutely loves this dish! It is light and healthy from the olive oil and lemon dressing, but it also packs a delicious punch of flavor from the fresh basil, lemon zest and tangy, salty capers. If you have never had capers before, you are in for a treat. Too many of them is overwhelming, but a sprinkling adds just the right amount of salty, tangy flavor. We like to top ours with paramesan cheese. This pasta is very versatile too! It pairs well with shrimp (which we had in addition to the salmon), grilled chicken or grilled steak. If you are looking for a avegetarian option, it is also quite tastey with some white beans tossed in. With a side of garlic or cheese bread and a green salad, your stomach will thank you!Garlic, Lemon and Caper Pasta with Grilled Salmon
1 clove garlic, peeled and grated or minced finely
2 Tbsp. olive oil
Juice of 1 lemon
Zest of 1 lemon
3 Tbsp. capers (drained)
1/4 cup fresh basil torn or sliced
1/2 tsp. salt
1/2 tsp. fresh ground pepper
1/2 pound whole wheat spaghetti
Mix ingredients together and set aside. Cook pasta according to package directions and drain. In a large bowl, combine the dressing ingredients with the pasta and toss.
Salmon fillets (however many you need)
Lemon pepper
salt
pepper
Season the salmon with lemon pepper, a light sprinkle of salt and pepper. Place under broiler or grill until fish begins to flake. Serve salmon on top of a bed of pasta. Sprinkle with parmesan cheese. Serve.
