Servings: 4

Weight Watcher Smart Points: 33

Preparation Time: 5 Minutes

Cooking Time: 20 Minutes

Ready In: 25 Minutes


  • 3 cups of arugula
  • 1/2 teaspoon dried parsley
  • 1 large garlic clove, minced
  • ground black pepper
  • kosher salt
  • 1 lemon, divided
  • 3 tablespoons olive oil
  • Finely grated Parmesan Cheese
  • 1/2 teaspoon red pepper flakes
  • 2 pounds Salmon, skinned and any pin bones removed
  • 1 box of spinach spaghetti pasta
  • truffle oil
  • 2 tablespoons unsalted butter
  • 1 cup of good white wine


  1. Set large pan to boil with water and generous pinch of kosher salt to cook pasta.Salt and pepper salmon and set aside.Add arugula to bowl, squeeze a little less than 1/2 lemon and 2 tablespoons of good olive oil over arugula add a pinch of salt and pepper and toss to coat
  2. Set aside.When water is boiling add pasta to cook.In a large skillet over medium heat add butter and melt, add garlic and simmer till translucent, about 1 minute
  3. Add salmon and allow to cook 5-7 minutes
  4. Add wine, red pepper, parsley and squeeze 1/2 lemon to pan
  5. Cover and cook an additional 5-7 minutes, or until salmon is cooked to your liking
  6. Carefully remove salmon to cutting board
  7. Lower temperature of pan to low.When pasta is cooked al dente using tongs transfer pasta directly from boiling water to pan with wine, toss to coat evenly.In each bowl place a serving of pasta, twist noodles as you lay in bowl to make a nest
  8. Cut salmon into individual fillets and place on top of pasta, drizzle a dab of truffle oil on top
  9. Grab a bunch of arugula and lay on top of salmon
  10. Sprinkle with finely grated Parmesan Cheese
  11. Bon appetite!

Leave a Comment