NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 oz Whole wheat fettuccine

1 tsp Extra virgin olive oil

1 clove Garlic

2 tbsp Non-fat Greek yogurt

1 cup Fresh baby spinach

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the fettuccine 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, then flip and cook for another 3-4 minutes until opaque.

• 4

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

• 5

  In the same skillet, lower heat to medium and sauté minced garlic for 30 seconds until fragrant.

• 6

  Stir in the baby spinach until just wilted, then add the cooked pasta, reserved pasta water, Greek yogurt, lemon juice, and lemon zest.

• 7

  Toss everything together until a light, creamy sauce forms and coats the noodles.

• 8

  Gently fold in the flaked salmon and fresh dill, seasoning with the remaining salt and pepper before serving.