NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

1.5 oz Chickpea pasta

1 cup Asparagus

2 tbsp Greek yogurt

1 tsp Olive oil

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Bring a pot of water to boil and cook the chickpea pasta according to package directions, adding the asparagus spears for the last 3 minutes of cooking.

• 2

  While pasta cooks, season the salmon fillet with half of the sea salt and black pepper.

• 3

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

• 4

  Remove salmon from the pan and flake it into large chunks using a fork.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and fresh dill to create the sauce base.

• 6

  Drain the pasta and asparagus, reserving 2 tablespoons of the hot cooking water.

• 7

  Toss the hot pasta and asparagus with the yogurt sauce, flaked salmon, and reserved water until the sauce is velvety and coats everything evenly.

• 8

  Season with the remaining sea salt and black pepper before serving immediately.