April 29th, 2013
I am a huge fan of salmon; its texture is so pleasing and it compliments almost any side dish, if done the right way. McLean and I like to eat ours seared, while my parents are more of well done kind of people and no matter how it is prepared, it will always be delicious.
Salmon is a great source of omega 3 fatty acids, which help reduce cardiovascular issues, protein, for building muscle, zinc, for improving our immune system and a lot of vitamins, including the very important vitamin D, which works together with calcium in order to promote strong bones.
In general, I try to stay away from farm raised fish as it tends to be treated with antibiotics, artificial colouring and other additives that are endemic to factory food production.
Other ingredients in this flavour packed dish are also very nutritious – spinach, for example, carries iron (very important as it aids your body in creating red blood cells that help oxygen to get to all of the parts of your body) and vitamin C, which helps to fight infections and create collagen.
Whole grain pasta is packed with fiber – depending on the manufacturer, it might have up to 3 grams of fiber more than the regular pasta. Fiber is will help you clear your colon and helps to remove cholesterol from your digestive system.
One tablespoon of canned capers without the liquid provides 3 percent of the recommended daily intake for vitamin K. They also contain riboflavin, iron and copper, which are both very important for creating red blood cells.
Lemons are well known for their vitamin C and with a little extra virgin olive oil and its unsaturated fat, (the good kind!) added to the mix – you will get everything you need for an extremely tasty, fresh and healthy meal.
INGREDIENTS (serves 4):
1 bag baby spinach
4 salmon fillets
1 tbsp extra virgin olive oil
2 tbsp capers
1 cup chopped basil
8 oz uncooked whole grain spaghetti
Fill a pot with water and bring to boil. Cook the pasta al dente, approximately for 10 minutes.
In the meantime, in a medium bowl, mix together capers, juice of 2 lemons, salt, pepper, basil and lemon rind.
Make a bed of spinach on the plates you will be using for serving.
Grill the salmon to your liking.
Drain the pasta and toss with olive oil. Add the capers, basil and lemon mixture, toss and place on top of the spinach.
Put the salmon on the pasta, sprinkle with some lemon rind and serve.