NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

2 oz chickpea pasta

1 tsp olive oil

1 cup baby spinach

2 tbsp plain non-fat Greek yogurt

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp lemon zest

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente; reserve 2 tablespoons of pasta water before draining.

• 2

  Pat the salmon fillet dry with a paper towel and season both sides evenly with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat, then sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is golden.

• 4

  Remove the salmon from the pan and set aside; in the same skillet, add the minced garlic and baby spinach, sautéing until the greens are just wilted.

• 5

  Reduce heat to low and stir in the Greek yogurt, lemon juice, lemon zest, remaining salt, pepper, and the reserved pasta water to create a smooth sauce.

• 6

  Add the cooked pasta to the skillet, tossing gently to coat every strand in the creamy sauce.

• 7

  Plate the pasta, top with the seared salmon fillet, and garnish with fresh chopped parsley for a bright finish.