NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

1.5 oz chickpea pasta

1 cup asparagus

1 tsp olive oil

2 tbsp Greek yogurt

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  While pasta cooks, season the salmon fillet with half of the sea salt and black pepper.

• 3

  Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until flaky.

• 4

  Remove salmon from the pan, let it rest, then gently flake it into bite-sized pieces.

• 5

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

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and chopped fresh dill.

• 7

  Drain the pasta, reserving 2 tablespoons of pasta water, and return the pasta to the pot.

• 8

  Fold in the yogurt sauce, sautéed asparagus, flaked salmon, and reserved pasta water, tossing gently until well coated.