NUTRITION

SERVINGS

INGREDIENTS

4 oz salmon fillet

2 oz whole wheat fettuccine

0.5 cup plain non-fat Greek yogurt

1 cup fresh baby spinach

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tbsp fresh dill

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of water to a boil and cook the whole wheat fettuccine according to the package instructions until al dente.

• 2

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

• 3

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

• 4

  Remove the salmon from the skillet, let it rest for 2 minutes, then flake it into large chunks using a fork.

• 5

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

• 6

  Reserve 2 tablespoons of the pasta cooking water, then drain the noodles and return them to the warm pot.

• 7

  Add the yogurt sauce, reserved pasta water, and fresh baby spinach to the pot, tossing gently until the spinach begins to wilt.

• 8

  Fold in the flaked salmon and the remaining sea salt and black pepper, then serve immediately while warm.