NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 oz Dry fettuccine

0.5 tsp Extra virgin olive oil

1 cup Baby spinach

2 tbsp Plain Greek yogurt

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  While the pasta cooks, season the salmon fillet on both sides with the sea salt and black pepper.

• 3

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

• 4

  Remove the salmon from the pan and let it rest for two minutes, then flake it into large bite-sized chunks.

• 5

  In the same skillet, add the minced garlic and baby spinach, sautéing for 1-2 minutes until the spinach is just wilted.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and fresh dill to create a light cream sauce.

• 7

  Drain the pasta, then toss the noodles with the yogurt sauce, sautéed spinach, and flaked salmon until well combined and serve immediately.