NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Salmon fillet

1.25 oz Whole grain penne pasta

0.25 cup Plain non-fat Greek yogurt

1 cup Fresh baby spinach

0.25 cup Frozen peas

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 clove Garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the penne according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 2

  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. Place salmon in the pan and sear for 4-5 minutes per side until cooked through and flaky. Remove from pan and set aside.

• 4

  In the same skillet, reduce heat to medium and add minced garlic, sautéing for 30 seconds until fragrant.

• 5

  Stir in the baby spinach and frozen peas, cooking until the spinach is just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, fresh dill, and remaining salt and pepper.

• 7

  Add the cooked pasta and the yogurt mixture to the skillet with the vegetables. Stir in the reserved pasta water to create a creamy consistency.

• 8

  Flake the cooked salmon into large chunks and gently fold it into the pasta. Serve immediately.