NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

1 oz dry fettuccine pasta

0.25 cup nonfat Greek yogurt

1 cup fresh baby spinach

1 tsp extra virgin olive oil

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the fettuccine according to package directions until al dente, reserving 2 tablespoons of the pasta cooking water before draining.

• 2

  Pat the salmon fillet dry and season both sides 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 pan, let it rest for a minute, and then flake it into large bite-sized chunks using a fork.

• 5

  In the same skillet, reduce the heat to medium and sauté the minced garlic for 30 seconds, then add the baby spinach and cook until just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and chopped fresh dill until smooth.

• 7

  Add the cooked pasta and flaked salmon back into the skillet with the spinach, then remove the pan from the heat entirely.

• 8

  Gently fold in the yogurt mixture and the reserved pasta water until the noodles are coated in a creamy sauce.

• 9

  Top with grated parmesan cheese and the remaining sea salt and black pepper before serving.