Salmon over Spaghetti

This is a decadent dish that is perfect for a cool autumn evening.

Salmon over Spaghetti

Salmon over Spaghetti


Aaron Ray
Designer, Illustrator, Animator




​​2oz spaghetti (whole wheat or chickpea pasta)
¼ cup fresh parmesan cheese (shredded)
1, 4oz salmon fillet (wild caught)
2 Tbsp lemon juice
½ lemon (zested)
3 Tbsp extra virgin olive oil (for pasta and skillet)
Additional extra virgin olive oil for salmon drizzle
1 clove garlic (minced)
1 cup baby spinach
2 Tbsp capers
1 tsp black pepper
1 tsp salt

About this Recipe

Salmon over spaghetti with spinach, lemon, capers and parmesan.


  • Bring a pot of salted water to a boil.
  • Add the spaghetti to the boil, stirring occasionally. Cook until tender but not mushy.
  • Transfer the pasta to a large bowl. Add 2 Tbsp extra virgin olive oil, garlic, salt and pepper. Mix well.
  • Place the bowl in the fridge to cool.
  • Add olive oil to a skillet and warm.
  • Drizzle salmon with extra virgin olive oil, season with salt and pepper, and rub oil and seasoning on both sides of the salmon.
  • Turn the skillet on high. Place salmon skin side down on high heat to crisp the skin. Watch side of fillet as it turns white moving bottom to top, once white about half way flip.
  • Lower heat to medium to medium-high. Cook until the side is white.
  • Remove salmon from the pan and let it rest.
  • Remove spaghetti from the fridge. Add the capers, lemon zest, and lemon juice, mix to
    combine. Add a pinch of shredded parmesan and toss again.
  • Place the baby spinach leaves on a plate and cover spinach with the pasta mixture.
  • While still hot, add the salmon fillet to the top of the mound. Sprinkle remaining parmesan over everything.