NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

1.5 oz Chickpea pasta

1 tbsp Basil pesto

0.5 cup Asparagus spears

0.5 cup Broccolini florets

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking.

• 2

  2. Bring a medium pot of filtered water and a pinch of salt to a rolling boil, then cook the chickpea pasta until it reaches an al dente texture.

• 3

  3. Arrange the salmon fillet, asparagus spears, and broccolini florets on the baking sheet in a single layer.

• 4

  4. Drizzle the vegetables with the olive oil and season both the salmon and the greens with the sea salt and black pepper.

• 5

  5. Roast the tray for 10 to 12 minutes until the salmon is opaque and flakes easily with a fork while the vegetables are tender.

• 6

  6. Drain the pasta well and return it to the pot, tossing it with the basil pesto and lemon juice until every noodle is coated.

• 7

  7. Plate the pesto-tossed pasta alongside the roasted salmon and vegetables for a clean, protein-packed dinner.