Whole Wheat Spaghetti with Salmon & Basil

Whole Wheat Spaghetti with Salmon & Basil

Text and Photo by Jac Kyles Baker 

Serves 1  as a main course

Ingredients

1 to 2 TB olive oil*

1 TB lemon juice

2 garlic cloves, minced

4 oz dry whole wheat thin spaghetti

4 oz  salmon filet

1/2 cup fresh Italian basil, thinly sliced

salt and pepper to taste

red pepper flakes, optional

Preparation

Prepare spaghetti according to package directions.

Add garlic and olive oil to a small, microwave safe bowl or jar.  

Microwave garlic and olive oil on HIGH for 1 minute 30 seconds.  Carefully remove bowl from the microwave.  Stir in lemon juice.  Set aside.

Place salmon filet in a microwave safe bowl or pan.  Season with salt and pepper to taste.  Cover.  Microwave on HIGH for 1 minute.  

Carefully remove bowl from the microwave.  Using a fork, break salmon into chunks.  Set aside.

Drain spaghetti.  Place spaghetti in a microwave safe bowl.  Add salmon, basil and garlic oil to the spaghetti.  Season with salt and pepper to taste.

Microwave on HIGH 30 seconds to 1minute or until spaghetti is heated through.  Carefully remove bowl from the microwave.

Add red pepper flakes, if desired.  Serve immediately.

Cook's Notes

*You may want to use more or less olive oil depending on your preference.  Some may find the pasta dry with 1 TB or too oily with 2 TB.  Adjust lemon juice accordingly.

I erred on the side of oily.  I went with 2 TB of olive oil.