NUTRITION

SERVINGS

INGREDIENTS

5.5 oz salmon fillet

1 oz dry chickpea pasta

1 tsp olive oil

0.5 cup fresh basil

1 tbsp lemon juice

1 clove garlic

1 tsp pine nuts

1 tbsp grated parmesan cheese

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 directions until al dente.

• 2

  While the pasta cooks, prepare the pesto by pulsing the fresh basil, lemon juice, garlic, pine nuts, and parmesan cheese in a small food processor until smooth.

• 3

  Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down (if applicable) and sear for 4-5 minutes until the skin is crispy.

• 5

  Flip the salmon carefully and cook for an additional 3-4 minutes until the center is just opaque and the exterior is golden.

• 6

  Drain the pasta, reserving a tablespoon of pasta water, and toss the noodles with the prepared pesto and reserved water until well coated.

• 7

  Serve the pesto pasta in a shallow bowl topped with the pan-seared salmon fillet.