NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Salmon Fillet

1.25 oz Chickpea Pasta (dry)

2 cups Baby Spinach

2 tbsp Non-fat Greek Yogurt

1 tbsp Grated Parmesan

0.5 tsp Olive Oil

1 clove Garlic, minced

1 tsp Lemon Juice

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea pasta according to package directions, reserving two tablespoons of pasta water before draining.

• 2

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

• 3

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

• 4

  Remove the salmon from the pan and set aside to rest.

• 5

  In the same skillet, add the minced garlic and baby spinach, sautéing for 1-2 minutes until the spinach is just wilted.

• 6

  Lower the heat to low and stir in the Greek yogurt, grated parmesan, and reserved pasta water to create a light, creamy sauce.

• 7

  Toss the cooked pasta into the skillet until well coated in the sauce.

• 8

  Plate the pasta and top with the seared salmon, finishing with a fresh squeeze of lemon juice.