NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

1.5 oz whole wheat fettuccine

2 tbsp plain nonfat Greek yogurt

1 cup fresh baby spinach

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

1 tsp olive oil

PREPARATION

• 1

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

• 2

  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 and golden.

• 4

  Remove the salmon from the pan, let it rest for a minute, then gently flake it into bite-sized pieces using a fork.

• 5

  In the same skillet, reduce heat to medium and sauté the minced garlic and baby spinach until the greens are just wilted.

• 6

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

• 7

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

• 8

  Fold in the yogurt sauce, sautéed spinach, flaked salmon, and reserved pasta water, tossing gently until the noodles are coated and creamy.