• 3-4 quarts water
• 8 oz. fresh green beans, trimmed and cut into 1-inch pieces (frozen may be substituted)
• 1/2 lb. spinach fettuccine, cooked per package directions, drained
• 1 Tbsp. olive oil, divided
• 12 oz. fillet fresh salmon (preferably wild), cut into strips
• Salt and freshly ground pepper, to taste
• 1 tsp. paprika
• 2 cloves fresh garlic, finely chopped
• 1/8 tsp. red pepper flakes (optional)
• 2 Tbsp. chopped fresh chives 2 Tbsp. chopped fresh parsley 1/2 Tbsp. fresh lemon juice

Boil water in large saucepan. Add beans, if using fresh. Cook about 4 minutes or until tender crisp. Remove with slotted spoon. Set aside. Cook pasta in boiling water per package directions and drain.

While pasta cooks, heat 1/2 Tbsp. oil in large skillet over medium heat. Remove skin from salmon if desired. Season salmon with salt, pepper and paprika. Sear salmon strips for about 3-5 minutes. Carefully turn over and cook for an additional 1 minute. Remove salmon from pan and set aside.

Heat remaining oil in large skillet over medium heat. Add garlic and red pepper flakes, if using. Sauté 1 to 2 minutes not letting garlic brown. Add green beans and sauté an additional 2 minutes.

Add cooked pasta, salmon, chives, parsley, and lemon juice to skillet.

Toss thoroughly, but gently, to combine. Serve hot.

Makes 4 servings.

Per serving: 390 calories, 12 g total fat (2 g saturated fat), 44 g carbohydrate,
27 g protein, 4 g dietary fiber, 65 mg sodium.

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