NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

1 oz dry whole wheat fettuccine

1 cup zucchini

1 cup baby spinach

0.25 cup plain non-fat Greek yogurt

1 tsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  While pasta cooks, season the salmon fillet with half of the sea salt and black pepper.

• 3

  Heat olive oil in a skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and flaky.

• 4

  Remove the salmon from the pan, let it rest for 2 minutes, then flake it into large bite-sized pieces.

• 5

  In the same skillet, sauté the minced garlic and zucchini ribbons for 2 minutes until just tender.

• 6

  Lower the heat to low and stir in the Greek yogurt, lemon juice, lemon zest, and the remaining salt and pepper to create a creamy sauce.

• 7

  Add the cooked pasta and baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is evenly coated.

• 8

  Fold in the flaked salmon pieces and garnish with fresh parsley before serving.