Giada is my Hero

After a ridiculous 4-course prix fixe Valentine's dinner at Domaso in Rosslyn, VA, we were ready for lighter fare on actual Valentine's day. Healthful, colorful, flavorful, this is Giada's Whole-Wheat Spaghetti with Lemon, Basil, and Salmon from her Giada's Kitchen New Italian Favorites.

Serves 4

Ingredients

1/2 pound whole-grain or whole-wheat spaghetti (I used whole-wheat thin spaghetti)

1 garlic clove, minced

2 tbsp extra-virgin olive oil

1/2 tsp salt, plus more for seasoning

1/2 freshly ground black pepper, plus more for seasoning

1 tbsp olive oil (I used extra-virgin olive oil here, too)

4 (4-ounce) salmon fillets (mine were probably more around 6 ounces each)

1/4 cup chopped fresh basil leaves (store was a no go on fresh basil, so I subbed 3/4 tsp of dried)

3 tbsp capers, rinsed and drained

Zest of 1 lemon

2 tbsp freshly squeezed lemon juice

2 cups fresh baby spinach leaves

Cook

Bring a large pot of slated water to a oil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper and toss to combine.

Meanwhile (like when the pasta has 5 minutes left to cook or so), warm the olive oil in a medium skillet over medium-high heat. Season the salmon fillets with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish (for our 6-ouncers, I did 2 and a half minutes on one side, 3 on the other). Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with one quarter of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

Served with a glass of Meridian Chardonnay. So so so so so good. Enjoy!