NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.75 oz dry chickpea pasta

0.5 tbsp basil pesto

1 cup baby spinach

0.5 tsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente.

• 2

  While the pasta cooks, pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

• 4

  Place the salmon in the skillet skin-side down (if applicable) and sear for 4-5 minutes until the skin is golden and crispy.

• 5

  Flip the salmon and cook for an additional 2-3 minutes until cooked through to your preference, then remove from the pan and set aside.

• 6

  In the same skillet, add the minced garlic and baby spinach, sautéing for 1 minute until the spinach is just wilted.

• 7

  Drain the pasta, reserving a splash of pasta water, and return the pasta to the pot.

• 8

  Stir in the basil pesto, lemon juice, sautéed spinach, and garlic, adding a touch of pasta water if needed to thin the sauce.

• 9

  Plate the pesto pasta and top with the golden salmon fillet, finishing with an extra squeeze of lemon if desired.