Citrus Salmon over Spinach

Spinach:

Divide the fresh spinach into plates or bowls as a thick bed for the remaining ingrediants.

Pasta:

Prepare pasta according to box instructions. I prefer leaving it on the firm side for this recipe especially. It’s important to salt the water well, so that your pasta comes out without needing additional seasoning.

Salmon:

Start by drizzling the oil into a heated skillet. Add your salmon fillets. Liberally cover the top of the salmon with the lemon pepper. Add half of the citrus juice while cooking, just to allow the fish to absorb some of the flavor. Once the salmon is cooked and caramelized with a nice sear on the outside, remove the fish from the pan and add a bit more oil, the rest of the juice, and the capers to de-glaze the pan. Heat and reduce some.

Putting it all together:

Layer the hot pasta over the bed of spinach, place the salmon on top and drizzle the remaining juice/de-glazed bits from the pan over the pasta and fish. It drips down through the pasta and the spinach and tastes amazing all together.