NUTRITION

SERVINGS

INGREDIENTS

4 oz salmon fillet

1.5 oz protein pasta

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.25 cup plain Greek yogurt

1 tbsp full-fat coconut milk

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the protein pasta according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 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. Place salmon skin-side down and sear for 4-5 minutes until crispy. Flip and cook for another 2-3 minutes until opaque. Remove from pan and set aside.

• 4

  In the same skillet, add the diced onions and sliced mushrooms. Sauté for 5-6 minutes until the mushrooms are golden brown and the onions are translucent.

• 5

  Add the minced garlic and cook for 30 seconds until fragrant.

• 6

  Reduce heat to low. Stir in the Greek yogurt, coconut milk, remaining salt, and pepper. Add the reserved pasta water to reach a velvety consistency.

• 7

  Toss the cooked pasta into the sauce until well-coated.

• 8

  Plate the pasta and top with the seared salmon. Garnish with fresh parsley.