Zesty Lemon and Herb Spaghetti with Quick Pan-Seared Salmon

Ingredients

• 12 ounces spaghetti
• 4 fillets salmon, skin-on, boneless
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup fresh parsley, chopped
• 1 lemon zest and juice
• 1 teaspoon red pepper flakes
• 1 cup grated Parmesan cheese
• Salt and pepper

• 1 tablespoon olive oil
• Salt and pepper

Method

1. 01
   Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Drain and reserve 1/2 cup of the pasta water.
2. 02
   Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper.
3. 03
   Place the salmon fillets, skin-side down, in the skillet. Cook for 3-4 minutes until the skin is crispy. Flip and cook for another 3 minutes, or until the salmon is opaque and cooked through. Remove from the pan and set aside.
4. 04
   In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
5. 05
   Add the cooked spaghetti to the skillet along with the lemon zest, lemon juice, red pepper flakes, and chopped parsley. Toss everything together to combine.
6. 06
   If the pasta seems dry, add a bit of the reserved pasta water to loosen it up. Season with salt and pepper to taste.
7. 07
   Divide the spaghetti among four plates. Top each serving with a piece of salmon, skin-side up, and sprinkle with grated Parmesan cheese.
8. 08
   Serve immediately with extra lemon wedges on the side, if desired.