NUTRITION

SERVINGS

INGREDIENTS

4 oz Salmon fillet

1 oz Dry whole wheat penne

1 cup Broccoli florets

0.25 cup Frozen peas

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat penne according to package directions.

• 2

  Add the broccoli florets and frozen peas to the boiling pasta water during the final 3 minutes of cooking.

• 3

  While the pasta cooks, season the salmon fillet on both sides with sea salt and black pepper.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and easily flaked with a fork.

• 5

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

• 6

  Drain the pasta and vegetables, reserving 2 tablespoons of the hot cooking water to help thin the sauce if needed.

• 7

  Return the pasta and vegetables to the pot, then stir in the yogurt sauce and the reserved water until well coated.

• 8

  Flake the cooked salmon into bite-sized pieces and gently fold them into the pasta mixture.

• 9

  Garnish with grated parmesan cheese and serve immediately.