1/2 lb whole-wheat spaghetti pasta
1 clove garlic; minced
2 tbsp extra-virgin olive oil
1/2 tsp salt; plus more for seasoning
1/2 tsp freshly ground black pepper; plus more for seasoning
1 tbsp olive oil
4 (4 oz) pieces of salmon
1/4 cup chopped fresh basil leaves
3 tbsp capers
1 lemon; zested
2 tbsp lemon juice
2 cups fresh baby spinach leaves

1/2 lb whole-wheat spaghetti pasta 1 clove garlic; minced 2 tbsp extra-virgin olive oil 1/2 tsp salt; plus more for seasoning 1/2 tsp freshly ground black pepper; plus more for seasoning 1 tbsp olive oil 4 (4 oz) pieces of salmon 1/4 cup chopped fresh basil leaves 3 tbsp capers 1 lemon; zested 2 tbsp lemon juice 2 cup s fresh baby spinach leaves

1) Bring a large pot of salted water to a boil over high heat
2) Add pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 min.
3) Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt and pepper. Toss to combine.

4) Meanwhile, warm the olive oil in a medium skillet over medium-high heat.
5)Season the salmon with salt and pepper.
6) Add the fish to the pa and cook until medium-rare, about 2 min per side, depending on the thickness of the fish. Remove from the pan.

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