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

2. Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon 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. Remove the salmon from the pan.

3. Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place ¹₂ cup spinach in each bowl. Top with ¹₄ of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

Source: www.foodnetwork.com