NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 oz whole wheat linguine

1 tsp olive oil

2 clove garlic

1 cup fresh baby spinach

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the salmon fillet completely dry with paper towels and season both sides with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat. Once shimmering, place the salmon skin-side down in the pan.

• 4

  Sear the salmon for 4-5 minutes without moving it to ensure the skin becomes crispy and golden. Flip carefully and cook for another 2-3 minutes until the center is just opaque.

• 5

  Remove the salmon from the pan and set it aside on a plate to rest. Reduce the skillet heat to medium.

• 6

  Add the minced garlic to the remaining oil in the skillet and sauté for 60 seconds until fragrant but not browned.

• 7

  Stir in the cooked linguine, reserved pasta water, lemon juice, lemon zest, and fresh baby spinach. Toss continuously until the spinach is wilted and the pasta is glossy.

• 8

  Transfer the pasta to a plate, place the salmon fillet on top, and garnish with parmesan cheese and the remaining salt and pepper.