NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

2 oz Dry chickpea pasta

0.5 tsp Extra virgin olive oil

2 tbsp Non-fat plain Greek yogurt

1 cup Asparagus

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Boil a pot of salted water and cook chickpea pasta according to package directions until al dente.

• 2

  In the last 3 minutes of pasta cooking, add the trimmed asparagus to the boiling water to blanch.

• 3

  Drain the pasta and asparagus, reserving 2 tablespoons of the pasta water.

• 4

  Season the salmon fillet with half of the sea salt and black pepper.

• 5

  Heat olive oil in a non-stick skillet over medium-high heat.

• 6

  Sear salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until flaky and golden.

• 7

  Remove salmon from the pan and let it rest on a plate.

• 8

  In the same pan, reduce heat to low and sauté minced garlic for 30 seconds until fragrant.

• 9

  Whisk in Greek yogurt, lemon juice, lemon zest, fresh dill, remaining salt, pepper, and reserved pasta water to create a creamy sauce.

• 10

  Toss the cooked pasta and asparagus in the sauce until well coated.

• 11

  Plate the pasta and top with the pan-seared salmon.