Whole-wheat spaghetti with Lemon, Basil, and Salmon

1/2 pound whole-wheat spaghetti
1 clove minced garlic
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon pepper, plus more for seasoning
1 tablespoon olive oil
4 (4 ounce) pieces of skinless salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers (in glass jars near the pickles at the grocery store)
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Cook the pasta according to package directions. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.

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 pay and cook about 2-4 minutes on each side (until it flakes with a fork). Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out your plates and put some spinach on each plate. Top with 1/4 of the pasta. Top each mound with a piece of salmon and serve.

4 servings