Spinach Fettuccine with Salmon, Basil, and Lemon

This is perfect pasta for lunch that I’ve adapted from Giada’s recipe I found on Foodnetwork.com.  The combination of lemon juice, zest, basil, tomato, and avocado makes a super fresh and light dish that won’t weigh you down the rest of the day.

1 lb. spinach fettuccine, cooked and tossed with olive oil

~1/2 lb. salmon

1 large tomato, diced

1 large avocado, diced and mixed with a little lemon juice to prevent oxidation and browning

1 lemon, juiced

The zest of 1 lemon

2 cloves garlic, minced

1 bunch basil, cut chiffonade style*

Olive oil

Salt and pepper

*To chiffonade the basil roll up some leaves and cut into thin strips.  This might sound and look fancy but is easy do to!

1. Salt and pepper the uncooked salmon.  In a pan over medium heat cook the salmon with olive oil.  Use a lid to cover the pan for faster cooking.  Break the salmon up into bit size pieces in the pan, removing skin if any.

2. In a large bowl toss fettuccine, salmon, tomato, avocado, remaining lemon juice, zest, garlic, and basil.  Drizzle about 2 tablespoons of olive oil, and more if needed.  Season with salt and pepper.