3 tbsp olive oil
4 salmon fillets
1 garlic clove, crushed
3 tbsp capers
2 tbsp lemon zest
100 g spinach leaves
1 Bring a large saucepan of salted water to the boil over a high heat. Add the spaghetti and cook according to the package instructions.
2 Heat two tablespoons of the oil in a frying pan over a medium-high heat. Season the salmon with salt and pepper and cook for 3-4 minutes per side until cooked through. Remove from the pan and keep warm under a sheet of aluminium foil.
3 Heat the remaining oil in the pan and add the garlic. Cook for one minute until fragrant, then remove from the heat.
4 Stir the capers and lemon zest into the pan, then pour the mixture over the spaghetti. Toss the pasta to combine.
5 To serve, place a handful of spinach on each plate and top with some pasta. Top each mound of pasta with a salmon fillet, or part of the salmon, and serve immediately.