NUTRITION

SERVINGS

INGREDIENTS

4.5 ounces Salmon Fillet

2 ounces Whole Wheat Pasta

1 cup White Mushrooms, sliced

2 cups Fresh Spinach

1 teaspoon Olive Oil

2 tablespoons Nonfat Greek Yogurt

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

• 1

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

• 2

  Season the salmon fillet with a pinch of salt and black pepper.

• 3

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

• 4

  Remove the salmon from the pan and set aside on a plate.

• 5

  In the same skillet, add the remaining oil and sauté the sliced mushrooms until they release their moisture and turn golden brown.

• 6

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 7

  Add the fresh spinach to the pan and toss with the mushrooms until just wilted.

• 8

  Drain the pasta, reserving two tablespoons of pasta water, and add the pasta to the skillet.

• 9

  Remove the pan from the heat and stir in the Greek yogurt, lemon juice, and reserved pasta water to create a light, creamy sauce.

• 10

  Place the seared salmon on top of the pasta and serve immediately.