Zesty Lemon and Herb Spaghetti with Quick Pan-Seared Salmon

Ingredients

Instructions

1. 1 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. 2 Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper.
3. 3 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. 4 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. 5 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. 6 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. 7 Divide the spaghetti among four plates. Top each serving with a piece of salmon, skin-side up, and sprinkle with grated Parmesan cheese.
8. 8 Serve immediately with extra lemon wedges on the side, if desired.