NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

1.5 oz Whole grain penne pasta

1 cup Asparagus spears

1 tsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Parmesan cheese

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain penne according to package directions until al dente.

• 2

  During the last 3 minutes of pasta cooking, add the chopped asparagus spears to the boiling water to blanch them until bright green.

• 3

  While pasta cooks, season the salmon fillet with half the salt and pepper, then sear in a pan with olive oil over medium-high heat for 4-5 minutes per side.

• 4

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

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, minced garlic, and fresh dill to create the sauce.

• 6

  Drain the pasta and asparagus, reserving 2 tablespoons of pasta water, then return them to the pot.

• 7

  Stir in the yogurt sauce, flaked salmon, reserved pasta water, and remaining salt and pepper until the pasta is coated and creamy.

• 8

  Divide into a bowl and garnish with the grated parmesan cheese before serving.