NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon Fillet

1 oz Whole Wheat Pasta (dry)

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice (from about 1/2 lemon)

1 tbsp Fresh Dill, chopped

1 clove Garlic, minced

Salt & Pepper to taste

PREPARATION

• 1

  Cook the whole wheat pasta according to package directions, usually in boiling water for about 8-10 minutes until al dente. Drain and set aside.

• 2

  While the pasta cooks, pat the salmon fillet dry and season with salt and pepper on both sides.

• 3

  Heat olive oil in a non-stick skillet over medium-high heat. Add the salmon, skin side down if applicable, and sear for about 3-4 minutes per side until cooked through and golden on the edges.

• 4

  Remove the salmon from the skillet and let it rest for a couple of minutes before flaking it into large chunks.

• 5

  In the same skillet, add the minced garlic and sauté briefly until fragrant, careful not to burn it.

• 6

  Reduce the heat to low and stir in the nonfat Greek yogurt, lemon juice, and fresh dill to create a creamy sauce. Warm it gently for 1-2 minutes.

• 7

  Add the cooked pasta to the skillet, tossing to evenly coat with the sauce.

• 8

  Gently fold in the flaked salmon, ensuring it is well mixed with the pasta and sauce.

• 9

  Taste and adjust seasoning with additional salt and pepper if needed, then plate and serve immediately.