NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

1.25 oz whole wheat fettuccine

0.25 cup plain Greek yogurt

0.5 cup frozen peas

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp fresh lemon juice

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 fettuccine according to package directions until al dente.

• 2

  While the pasta cooks, season the salmon fillet with 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 cooked through and flaky.

• 4

  Remove the salmon from the skillet, let it rest for a minute, then gently flake it into bite-sized pieces.

• 5

  In the same skillet, lower the heat to medium and sauté the minced garlic and frozen peas for 2 minutes until the peas are bright green.

• 6

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

• 7

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

• 8

  Toss the hot pasta with the yogurt sauce, reserved pasta water, peas, and flaked salmon until everything is evenly coated and creamy.