NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 oz Brown rice pasta

0.5 tbsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh dill

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  While pasta cooks, pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down (if applicable) and sear for 4-5 minutes until the skin is crispy.

• 4

  Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit, then remove from the pan and set aside.

• 5

  In the same skillet, add the minced garlic and baby spinach, sautéing for 1 minute until the spinach is just wilted.

• 6

  Drain the pasta, reserving 1 tablespoon of pasta water. In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and fresh dill.

• 7

  Toss the cooked pasta and spinach with the yogurt sauce, adding the reserved pasta water if needed to reach a creamy consistency.

• 8

  Plate the lemon-dill pasta and top with the pan-seared salmon fillet.