The Further Adventures of Fiber and Fish Fat: Part One

Dinner was healthy, but delicious! And fast. And pretty. It only fails in one area: this, dear reader, is a budget-buster. Salmon and arugula are not friends to the frugal, but we can't have everything. Serves two.

5 ounces arugula, chopped (if it's big) and washed (regardless)
2 salmon filets, lightly oiled, salted, and peppered
4.42 ounces whole wheat pasta*
4 cloves garlic, chopped
olive oil
salt
pepper
lemon wedges

Do the cooking show thing, where everything is clean and chopped and ready, because this is a fast dinner with lots of last-minuting. Put a pot of water on to boil for the pasta, and turn on the broiler.

Then make sure the table is set and line up your family in Get Set position with plates in hand, because everything else happens very quickly.

Put the pasta in to cook and stick the salmon under the broiler. In a large pan, saute the garlic in olive oil until it's starting to look a little toasty. When the pasta is only mostly done, drain it and toss it into the hot garlic-and-oil pan (add a splash of water if things look dry or sticky in there). When the salmon is almost done, dump the arugula in with the pasta. Let it wilt a bit, and toss it all around so the olive oil and garlic get distributed. Serve the broiled salmon filets next to the arugula pasta. If you like black pepper, go nuts. Ditto lemon.

*or, a third of a box of pasta that contains, for some impenetrable reason,** 13.25 ounces.
**what do you mean, "metric"?