NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

1.5 oz whole wheat linguine

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh dill

1 tbsp grated parmesan cheese

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 linguine according to package directions until al dente, reserving 0.25 cup of the starchy 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 and sear the salmon for 4-5 minutes per side until golden and cooked through.

• 4

  Remove the salmon from the skillet and use a fork to flake it into large, bite-sized chunks.

• 5

  In the same skillet, reduce the heat to medium and sauté the minced garlic and baby spinach for 1-2 minutes until the spinach is just wilted.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, chopped dill, and the reserved pasta water until smooth.

• 7

  Add the cooked linguine, flaked salmon, and the yogurt sauce to the skillet with the spinach.

• 8

  Toss everything gently over low heat until the pasta is well-coated and creamy.

• 9

  Garnish with grated parmesan cheese and the remaining salt and pepper before serving.