NUTRITION

SERVINGS

INGREDIENTS

5 ounces Salmon Fillet

1.5 ounces Chickpea Pasta

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1.1 teaspoons Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente, then drain and set aside.

• 2

  Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.

• 3

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

• 4

  Place the salmon in the skillet and sear for 4 to 5 minutes per side until the exterior is golden and the fish is cooked through.

• 5

  Remove the salmon from the skillet and set it aside on a plate to rest.

• 6

  In the same skillet, add the minced garlic and halved cherry tomatoes, sautéing for 2 to 3 minutes until the tomatoes begin to soften and blister.

• 7

  Add the baby spinach to the skillet and toss frequently until the leaves are just wilted.

• 8

  Add the cooked pasta and lemon juice to the skillet, tossing everything together to coat the pasta in the light pan sauce.

• 9

  Gently flake the salmon into large pieces and fold it into the pasta mixture before serving warm.