salmon with whole wheat pasta and spinach

That the greatest victory I encountered preparing this recipe might have been in its, for the first time, remaining a smoke-alarm-free event, should not scare you away.

The quietly luxurious marriage of salmon, pasta, and spinach is at once so unassuming and overwhelming, you might very well be blindsided by the sudden abandonment of the need to prepare anything more to complete the meal. If it weren’t for the spectacular freshness of the ingredients – with the lemons and the spinach and the basil, oh my – I’d say it was this all-in-one sort of attribute that makes the dish most attractive. But these wonderfully simple ingredients compete for that spot, too.

I blame my several prior smoke-filled preparations, of which there have been several since I just love this meal to bits, on the lack of a proper hood in my kitchen. Though when I tried this trick recently by blaming my aging nylon strings to account for my mediocre guitar playing, I was gently, and in good humor, reminded that a poor craftswoman always blames her tools. With that, I fold.

There is, in fact, very little room for me to take much responsibility at all in the preparation of this dish. It is so simple to prepare, it might not even need me (though I don’t dare utter that too loudly).

The salmon’s crust, achieved by mere salt and pepper and a quick sear in a judiciously olive-oiled pan, elevates simple techniques to undeniably elegant results. It is this searing, however, from which the smoke usually arises.

I’m willing to take it as it rises, you see. The smoke shouldn’t scare you away, and the ease ought to entice you. Not only is this meal truly simple, the fish and the whole wheat pasta makes it feel like a really good decision. I hope you decide to try it. And don’t worry about blaming your tools if the smoke-alarm sounds. Consider perhaps, that the alarm is just raucously joining in the applause to your efforts.

Salmon with Whole Wheat Pasta and Spinach

1 pound whole-wheat spaghetti
1 clove garlic, minced
extra-virgin olive oil
6 (4 oz.) pieces salmon
1/4 cup chopped fresh basil leaves
capers
1 lemon, zested
Juice of one lemon
2 cups fresh baby spinach leaves
Salt and paper, to taste

Warm a couple of tablespoons of extra-virgin olive oil in a skillet over medium heat. Season the salmon with salt and pepper and add the fish to the pan once it is warm. Cook on both sides for about 2 minutes (try not to move the fish during these two minutes, so that a nice crust can form). Remove from the pan.

Meanwhile bring a large pot of water to a boil. Add a handful of salt and the pasta. Cook pasta until tender, about 8-10 minutes. Drain pasta and transfer to a large bowl. Add to the pasta the garlic, olive oil, salt, and pepper.

Prepare plates by placing a handful of spinach leaves on each. Just before serving add the basil, lemon zest, and lemon juice to the pasta. Top the spinach with the hot pasta, and the leaves will wilt slightly. Top the pasta with the salmon. Garnish with more basil as you like. Enjoy!

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