NUTRITION

SERVINGS

INGREDIENTS

4 oz Salmon fillet

1.5 oz Chickpea penne pasta

1 tsp Extra virgin olive oil

1 tbsp Shallot

1 clove Garlic

0.25 cup Tomato puree

0.5 tbsp Vodka

2 tbsp Non-fat Greek yogurt

1 tbsp Parmesan cheese

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

PREPARATION

• 1

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

• 2

  Season the salmon fillet with sea salt and black pepper, then sear in a pan with olive oil over medium-high heat until cooked through, about 4 minutes per side.

• 3

  Remove the salmon from the pan, let it rest for a moment, and then flake it into bite-sized pieces.

• 4

  In the same pan, sauté the minced shallot and garlic for 2 minutes until fragrant and translucent.

• 5

  Pour in the vodka to deglaze the pan, scraping up any browned bits, and simmer for 1 minute until the liquid is reduced by half.

• 6

  Stir in the tomato puree and red pepper flakes, simmering on low for 3 minutes.

• 7

  Remove the sauce from the heat and whisk in the Greek yogurt and parmesan cheese until the sauce is smooth and creamy.

• 8

  Toss the cooked pasta and flaked salmon into the sauce until well coated, and garnish with fresh basil before serving.