The American Heart Association recommends eating fatty fish like salmon twice per week for the Omega-3 benefits. I enjoying pairing my salmon with whole wheat pasta tossed with a delicious kale walnut pesto sauce and spinach. This is a healthy, satisfying lunch or dinner that also works great as a post-workout meal.
Start to finish: 25 minutes (with pesto already made)
Servings: 4
1 tablespoon olive oil
One 16-ounce package whole wheat or gluten-free spaghetti
4 ounces Heart-Healthy Kale Walnut Pesto<link: Heart-Healthy Kale Walnut Pesto>
2 cups fresh spinach leaves
Four 4-ounce salmon filets
Half a lemon (optional, to squeeze over salmon when finished cooking)
Sea salt and black pepper to taste
In a large pot, bring salted water to a boil. Cook pasta al dente (slightly firm) according to package instructions.
Drain pasta and transfer to a large mixing bowl or back into the pot. Add about half of the Heart-Healthy Kale Walnut Pesto and mix well to coat the pasta. Add spinach leaves and toss. Cover and set aside to allow spinach leaves to wilt.
Meanwhile, heat olive oil in a skillet over medium heat. Season salmon with salt and pepper to taste.
Cook salmon until done, approximately 2 to 4 minutes on each side. (Tip: If cooking skin-on salmon, cook the skin side first, then flip; carefully peel the skin off while the other side is cooking.) Salmon is done when the middle can easily be separated with a butter knife; some translucent “raw” looking portions will remain. Remove salmon from pan and set aside.
Portion spaghetti into bowls, and top each dish with a salmon fillet. If desired, squeeze a little lemon juice over salmon and pasta for a fresh flavor. Pair with a healthy salad for added heart-health benefits. Enjoy!
