NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

1 oz Whole wheat linguine

0.25 cup Non-fat Greek yogurt

1 tsp Extra virgin olive oil

2 cloves Garlic

1 cup Baby spinach

1 tbsp Fresh parsley

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the linguine 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 the olive oil in a non-stick skillet over medium-high heat. Place the salmon in the pan and sear for 4-5 minutes per side until cooked through and golden. Remove from the pan and flake into large chunks.

• 4

  In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant, then add the baby spinach and cook until just wilted.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and the reserved pasta water to create a smooth sauce.

• 6

  Add the cooked linguine and flaked salmon back into the skillet. Pour the yogurt sauce over the mixture and toss gently to coat.

• 7

  Stir in the fresh parsley and the remaining salt and pepper. Serve immediately while the sauce is creamy and warm.