NUTRITION

SERVINGS

INGREDIENTS

120 g Salmon fillet

40 g Whole wheat pasta

60 g Non-fat Greek yogurt

10 g Grated parmesan cheese

5 ml Olive oil

2 cloves Garlic

30 g Baby spinach

15 ml Lemon juice

1 g Sea salt

1 g Black pepper

PREPARATION

• 1

  Boil a pot of water and cook the whole wheat pasta according to package directions until al dente; reserve 30ml of pasta water before draining.

• 2

  Season the salmon fillet evenly 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 to 5 minutes per side until the exterior is golden and the center is cooked through.

• 4

  Remove the salmon from the pan and set aside; reduce the heat to low and add the minced garlic to the same pan, sautéing for 1 minute until fragrant.

• 5

  In a small bowl, whisk together the Greek yogurt, grated parmesan cheese, and lemon juice until smooth.

• 6

  Add the cooked pasta, fresh baby spinach, and yogurt mixture to the skillet, tossing gently with the reserved pasta water until the spinach is wilted and the sauce is creamy.

• 7

  Transfer the creamy pasta to a plate and top with the pan-seared salmon fillet to serve.