NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

1 oz Whole wheat spaghetti

1 tsp Extra virgin olive oil

2 cloves Garlic

1 tbsp Capers

1 cup Baby spinach

0.25 cup Nonfat Greek yogurt

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Reserve 2 tablespoons of the pasta cooking water before draining the noodles.

• 3

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

• 4

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

• 5

  Remove the salmon from the pan and use a fork to flake it into large, tender chunks.

• 6

  In the same skillet, reduce the heat to medium and add the minced garlic and capers, sautéing for 1 minute until fragrant.

• 7

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

• 8

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and the reserved pasta water.

• 9

  Pour the yogurt mixture into the skillet, then add the cooked spaghetti and flaked salmon.

• 10

  Toss everything gently over low heat until the sauce is creamy and coats the pasta evenly.

• 11

  Garnish with fresh chopped parsley and serve immediately.