NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

1 oz Whole wheat linguine

0.5 cup Non-fat Greek yogurt

1 tsp Olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 clove Garlic

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente.

• 2

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

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden and the flesh is cooked through.

• 4

  Remove the salmon from the pan and set it aside to rest while you prepare the sauce.

• 5

  In the same skillet, sauté the minced garlic and baby spinach for 1-2 minutes until the spinach is just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, and lemon zest until completely smooth.

• 7

  Drain the pasta, reserving two tablespoons of the cooking water, and toss the noodles into the skillet with the spinach and garlic.

• 8

  Remove the skillet from the heat and stir in the yogurt mixture and reserved pasta water until a creamy sauce forms.

• 9

  Plate the lemon pasta and top with the seared salmon fillet, garnishing with fresh parsley before serving.