NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

1 oz Dry fettuccine

1 cup Asparagus

0.25 cup Nonfat Greek yogurt

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 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 salted water to a boil and cook the fettuccine according to package directions until al dente.

• 2

  During the final 3 minutes of the pasta cooking time, add the trimmed asparagus pieces to the boiling water.

• 3

  While pasta cooks, heat the olive oil in a non-stick skillet over medium-high heat.

• 4

  Season the salmon fillet with half of the sea salt and black pepper, then sear for 4 to 5 minutes per side until golden and cooked through.

• 5

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

• 6

  Drain the pasta and asparagus, reserving 2 tablespoons of the starchy cooking water.

• 7

  Return the pasta and asparagus to the pot and stir in the yogurt mixture and reserved pasta water until the noodles are coated in a creamy sauce.

• 8

  Flake the cooked salmon into large pieces and gently fold them into the pasta before serving warm.