NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

1.25 oz whole grain linguine

1 cup asparagus spears

1 tsp extra virgin olive oil

2 cloves garlic

1 tbsp lemon juice

1 tbsp fresh parsley

1 tsp fresh dill

2 tbsp plain non-fat Greek yogurt

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 linguine according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 2

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

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat. Sear the salmon for 4-5 minutes per side until golden and cooked through. Remove from the pan and flake into large chunks.

• 4

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

• 5

  Lower the heat to medium-low. Stir in the Greek yogurt, lemon juice, fresh parsley, fresh dill, remaining salt, and pepper.

• 6

  Add the cooked linguine and reserved pasta water to the skillet, tossing gently to coat the noodles in the creamy herb sauce.

• 7

  Gently fold in the flaked salmon and sprinkle with grated Parmesan cheese before serving.