NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

1.5 oz Whole wheat fettuccine

0.25 cup Non-fat Greek yogurt

0.5 cup Asparagus spears

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat fettuccine 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 a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until flaky and golden.

• 4

  Remove salmon from the pan, let it rest for 2 minutes, then gently flake it into large bite-sized pieces.

• 5

  In the same skillet, add the trimmed asparagus spears with a splash of water, covering for 2 minutes until crisp-tender.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, garlic powder, and remaining salt and pepper.

• 7

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

• 8

  Stir in the yogurt mixture, reserved pasta water, asparagus, and fresh dill until the noodles are well coated.

• 9

  Fold in the flaked salmon gently and serve immediately.