NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 oz whole wheat penne

2 tbsp plain non-fat greek yogurt

0.5 tbsp basil pesto

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 tbsp shaved parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

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

• 3

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

• 4

  Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

• 5

  In a small bowl, whisk together the Greek yogurt and basil pesto until smooth and creamy.

• 6

  Reserve 2 tablespoons of pasta water, then drain the pasta and return it to the pot.

• 7

  Add the fresh baby spinach to the hot pasta, followed by the pesto mixture and reserved pasta water, tossing until the spinach is wilted and the pasta is evenly coated.

• 8

  Plate the creamy pesto pasta and top with the pan-seared salmon and shaved parmesan cheese.