NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

1.5 oz dry whole wheat fettuccine

0.25 cup non-fat Greek yogurt

1 cup baby spinach

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 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 and sear the salmon for 4-5 minutes per side until cooked through.

• 4

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

• 5

  In the same skillet, sauté the minced garlic and baby spinach for 1-2 minutes until the spinach is just wilted.

• 6

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

• 7

  Drain the pasta, reserving a splash of pasta water, and return it to the pot.

• 8

  Toss the pasta with the yogurt sauce, sautéed spinach, and flaked salmon, adding reserved water if needed for creaminess.

• 9

  Season with the remaining sea salt and black pepper before serving.