Quick Salmon Spinach Pasta (Print Version)
Creamy salmon, spinach and pasta dish accented with dill, lemon and Greek yogurt. Fresh, fast and flavorful.
# Ingredients:
→ Main Ingredients
01 -
1 lb salmon fillet with skin
02 -
12 oz rigatoni or preferred pasta
03 -
4 cups baby spinach leaves
04 -
1/2 cup Greek yogurt
→ Seasonings
05 -
2 teaspoons dried dill or 1 tablespoon fresh dill
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
Zest of one lemon
09 -
Fresh lemon juice
10 -
1/4 teaspoon red pepper flakes
# Directions:
01 -
Preheat oven to 400°F (200°C). Place salmon skin-side down on a lined baking sheet. Season with dill, lemon zest, salt, and black pepper.
02 -
Bake salmon for 7-10 minutes until opaque and easily flaked. Remove skin and break into chunks.
03 -
Cook pasta to al dente according to package instructions (8-10 minutes). Reserve 1 cup of pasta water before draining.
04 -
Return cooked pasta to the pot over low heat. Add spinach and toss until wilted. Mix in Greek yogurt, lemon juice, and red pepper flakes, using reserved pasta water to thin the sauce if needed.
05 -
Gently toss in salmon chunks until coated in the sauce. Remove from heat and serve immediately.
# Notes:
01 -
A quick and healthy dinner combining pasta with salmon and fresh spinach in a creamy yogurt sauce.
02 -
Can use fresh, frozen, or canned salmon as a substitute.
03 -
Avoid adding oil to pasta water as it can prevent the sauce from clinging to the noodles.