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This light and creamy pasta comes together in just 20 minutes for a flavorful dinner featuring tender baked salmon, fresh spinach, and a tangy Greek yogurt sauce. It is the answer when you need something healthy and satisfying but still quick enough for a busy night.
My family is not always easy to please about fish, but this dish wins over even my picky eaters. I love how the lemon and dill brighten up each bite.
Ingredients
- Salmon fillet: Choose a fillet with firm flesh and moist appearance for the best flavor and texture. Wild-caught is ideal if available.
- Rigatoni or other pasta: Short pasta catches the creamy sauce nicely. Whole wheat or gluten free versions work too.
- Baby spinach leaves: Look for vibrant green leaves without wilting or yellowing. Prewashed saves time.
- Greek yogurt: Go for whole milk yogurt for extra creamy results and a rich tang.
- Dried or fresh dill: Dill gives classic brightness that pairs so well with salmon. Fresh brings more punch.
- Salt and black pepper: Use sea salt and freshly cracked pepper for the cleanest seasoning.
- Lemon zest: Adds citrusy aroma and fresh flavor. Always zest before juicing.
- Fresh lemon juice: Puts a sunny note in the sauce. Roll the lemon first to get more juice.
- Red pepper flakes: Optional but brings a gentle heat that lifts all the flavors.
Step-by-Step Instructions
- Preheat and Season:
- Set the oven to four hundred degrees Fahrenheit. Lay the salmon skin side down on a lined baking sheet. Sprinkle with dill lemon zest salt and black pepper so the whole fillet has good coverage.
- Bake the Salmon:
- Bake the salmon for seven to ten minutes. Check a thick part with a fork. It is ready when the flesh is fully opaque and flakes apart easily. Slide a spatula under to lift that fillet off its skin and break it into large bite sized pieces.
- Cook the Pasta:
- While the salmon is baking bring a large pot of salted water to a boil. Drop in the rigatoni and cook until al dente which usually takes eight to ten minutes. Scoop out about a cup of pasta water before draining to help adjust your sauce later.
- Wilt the Spinach and Make Sauce:
- Return the drained hot pasta back to the pot over low heat. Pile in the spinach and toss for a minute or two until it just wilts. Stir in the Greek yogurt lemon juice and a pinch of red pepper flakes. Add a touch of reserved pasta water to loosen the sauce if needed. The steam from the hot pasta helps melt the yogurt gently so the sauce stays creamy smooth.
- Combine with Salmon and Serve:
- Add the baked salmon chunks to the pot. Gently fold them into the pasta and sauce, trying not to break them up too much. Serve immediately and top with extra dill or lemon zest if you like.
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I always look forward to adding the lemon zest because just a bit makes the whole kitchen smell sunny. My daughter loves helping me toss in the spinach and watch it wilt.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to two days. For the best creamy texture reheat gently in a skillet over low heat adding a splash of milk or water if needed.
Ingredient Substitutions
You can swap in any firm white fish if salmon is not on hand. For vegetarians smoked tofu works well too. No Greek yogurt Use crème fraîche or even cottage cheese blended until smooth. Arugula can stand in for spinach for a peppery flair.
Serving Suggestions
This pasta pairs beautifully with a crisp green salad and some crusty bread. For a sprinkle of luxury add toasted pine nuts or a drizzle of good olive oil over the top. Try offering extra lemon wedges on the side for anyone who loves extra zest.
Cultural Context
Salmon and dill are often used together in Scandinavian cooking while creamy yogurt sauces speak to Greek and Mediterranean inspiration in the recipe. This dish is a true cross road of European culinary tradition that feels both comforting and fresh.
Recipe FAQs
- → Can I use a different type of pasta?
Absolutely—rigatoni works well, but penne, fusilli, or spaghetti are great alternatives. Choose any shape that holds sauce nicely.
- → Is fresh or frozen salmon better?
Both fresh and frozen salmon work fine. For convenience, you can also substitute canned salmon if needed.
- → How do I avoid dry salmon?
Check the salmon after 7 minutes in the oven; it's done when it flakes easily and appears opaque throughout.
- → What makes the sauce creamy?
Greek yogurt adds creaminess and tang while keeping the sauce light and healthier than traditional cream-based options.
- → Can I make this dish ahead?
It's best enjoyed fresh, but leftovers store well refrigerated for up to two days. Gently reheat with a splash of water if needed.
- → How can I add extra flavor?
Fresh herbs, extra lemon zest, or a sprinkle of Parmesan cheese will boost brightness and depth in the finished dish.