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 1 to 2 minutes 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.