NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Wild-caught salmon fillet

2 oz Chickpea penne pasta

1 cup Asparagus spears

1 tsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

1 clove Garlic

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh dill

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 chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, trim the woody ends off the asparagus and cut the spears into 2-inch pieces.

• 3

  Season the salmon fillet with sea salt and black pepper on both sides.

• 4

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 5

  Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3 minutes until just opaque.

• 6

  Remove the salmon from the pan and let it rest for a moment, then flake it into large chunks using a fork.

• 7

  In the same skillet, add the asparagus and minced garlic, sautéing for 3-4 minutes until the asparagus is bright green and tender-crisp.

• 8

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and chopped fresh dill to create a creamy sauce base.

• 9

  Drain the pasta, reserving 2 tablespoons of the starchy cooking water.

• 10

  Add the pasta, flaked salmon, and the yogurt sauce to the skillet with the asparagus, tossing gently and adding the reserved water if needed to reach a silky consistency.