This is one of my favorite ways to have salmon. It’s simple to make, light but very flavorful, and so delicious. It’s especially good this time of year when the weather is getting warmer and basil is growing abundantly. I gave my sister this recipe a while back and I told her, the more lemon, the more basil, the better. She did not heed my advice and when I asked her later how she liked it, she said it was good but needed more basil and lemon. Hmm. Who wouldathought? So make this but remember, add lots of basil and lemon!
This recipe is adapted from Giada De Laurentiis. Don’t be fooled by the simplicity of it. I encourage you to try it! My version makes for two servings. I also omitted spinach but added green peas. I do think spinach would be good but I didn’t have any. I use a lot of garlic, because I like garlicky buttery pasta.
Lemony Basil Salmon Spaghetti (2 servings)
2 salmon filets
½ package of spaghetti noodles
Juice of 1 large lemon (more lemon the better)
A handful of basil (more basil the better)
1 cup of green peas (optional, but highly recommended)
1 tbs of chopped garlic
1 tbs butter (optional, can use olive oil instead)
Red Pepper Flakes
Bring pot of water to boil
And cook spaghetti according to package instructions
Season salmon with salt and pepper on each side
In a frying pan on medium heat add olive oil
Cook salmon on each side till done to your liking
Lower heat to low
Add garlic and pepper flakes and stir
Add butter (or olive oil) and peas and stir
Turn off heat
Add spaghetti noodles
Add lemon juice and mix
Add basil and incorporate with noodles.
Season with more salt and pepper to taste.
Add noodles in a bowl and top with salmon. Add more lemon and basil as desired!