Salmon & Dill Greek Yogurt Pasta

Name: Salmon & Dill Greek Yogurt Pasta
Ingredients: 200g Salmon fillet (skinless); 100g dry Whole wheat or high-protein fettuccine; 3/4 cup Greek yogurt (non-fat); 3 tbsp chopped Fresh dill; 1 tbsp + zest of ½ lemon Lemon juice + zest; 1 clove minced Garlic; 1 tsp Olive oil; to taste Salt + pepper

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipeshighProteinsalmongreekYogurtdillcreamyomega3

Nutrition (per serving)

540Calories

62 gProtein

42 gCarbs

18 gFat

4 gSugar

720 mgSalt

Ingredients

200g Salmon fillet (skinless)
100g dry Whole wheat or high-protein fettuccine
3/4 cup Greek yogurt (non-fat)
3 tbsp chopped Fresh dill
1 tbsp + zest of ½ lemon Lemon juice + zest
1 clove minced Garlic
1 tsp Olive oil
to taste Salt + pepper

Method

Cook fettuccine in boiling salted water for 8–10 minutes until al dente. Drain.
Season salmon with salt and pepper. Heat olive oil in a non-stick pan over medium-high. Cook salmon 3–4 minutes per side until opaque and flakes easily. Remove and flake into chunks.
In the same pan (lower heat), add minced garlic and sauté 30 seconds.
Remove pan from heat. Stir in Greek yogurt, lemon juice, lemon zest, and most of the dill until smooth and creamy (do not boil). Season to taste.
Add cooked pasta and flaked salmon to the sauce. Toss gently to coat.
Top with remaining fresh dill and serve immediately.