NUTRITION

SERVINGS

INGREDIENTS

5 ounces Salmon Fillet

1.25 ounces Chickpea Pasta (dry)

2 cups Baby Spinach

1 teaspoon Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta 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.

• 4

  Place the salmon in the skillet skin-side down and sear for several minutes until the skin is crisp and golden.

• 5

  Flip the salmon and cook for another few minutes until the fish is opaque and cooked through, then remove from the pan and set aside.

• 6

  In the same skillet, add the minced garlic and sauté for thirty seconds until fragrant.

• 7

  Add the baby spinach to the skillet and toss until just wilted.

• 8

  Drain the pasta and toss it directly into the skillet with the spinach and garlic.

• 9

  Serve the salmon over the pasta and spinach mixture, finished with a fresh squeeze of lemon juice and a pinch of red pepper flakes.