NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

1.5 oz dry whole wheat spaghetti

1 cup asparagus spears

1 tsp extra virgin olive oil

1 clove garlic

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, 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 and sear the salmon for approximately 4-5 minutes per side until it is opaque and flakes easily.

• 4

  Remove the salmon from the pan and set it aside to rest for a few minutes, then flake it into bite-sized pieces using a fork.

• 5

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

• 6

  Drain the cooked spaghetti, reserving two tablespoons of the pasta water, and add the noodles to the skillet with the asparagus.

• 7

  Incorporate the flaked salmon, lemon juice, lemon zest, fresh dill, and the remaining salt and pepper into the skillet.

• 8

  Toss everything together gently over low heat, adding the reserved pasta water if needed to create a light sauce, and serve immediately.