4 4-oz pieces of salmon
1/2 pound whole-wheat spaghetti pasta
2 cloves garlic, finely chopped or minced
2 Tbsp cream cheese
2 tsp chili garlic sauce
2-3 tbsp extra-virgin olive oil
1/2 tsp salt, plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
1/4 cup chopped fresh cilantro
1/2 cup finely chopped green onion
1/2 cup red peppers, diced
1 tbsp lemon juice
Cook the pasta according to the instructions on the box. Drain, and reserve a cup of the liquid.
In a skillet, warm olive oil. When it begins to shimmer, add the garlic; after a few seconds, throw in the green onions and red peppers. Turn off the heat.
Add the cream cheese, chili garlic sauce, salt, and pepper. Pour in about 1/4 cup of the pasta liquid. Stir well.
When the mixture is warm and combined, add the drained pasta. Toss to combine.
In another medium skillet over medium-high heat, add some olive oil. Season the salmon with salt and pepper.
Add the fish to the pan and cook until medium-rare, about 2 and 1/2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
Squeeze a fresh lemon on the cooked salmon and lay it over a bed of warm spicy pasta. Garnish it with a generous serving of chopped cilantro. Serve hot. Enjoy!
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