Quick Salmon & Spinach Pasta Recipe

Introduction

This Quick Salmon & Spinach Pasta is a delicious weeknight dinner that combines tender salmon with fresh spinach and a creamy, tangy sauce. Ready in under 30 minutes, it’s perfect for a nutritious and satisfying meal that feels special without the fuss.

Ingredients

• 1 pound salmon fillet with skin
• 12 oz rigatoni (or favorite pasta)
• 4 cups baby spinach leaves
• 1/2 cup Greek yogurt
• 2 teaspoons dried dill (or 1 tablespoon fresh)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Zest of one lemon
• Fresh lemon juice, to taste
• 1/4 teaspoon red pepper flakes

Instructions

1. Step 1: Preheat your oven to 400°F. Line a baking sheet and place the salmon fillet skin-side down. Season the salmon evenly with dill, lemon zest, salt, and black pepper.
2. Step 2: Bake the salmon for 7–10 minutes, until it is opaque and flakes easily with a fork. Remove the cooked salmon from the skin and break it into bite-sized chunks.
3. Step 3: While the salmon bakes, cook the rigatoni in salted boiling water until al dente, about 8–10 minutes. Before draining, reserve 1 cup of the pasta cooking water.
4. Step 4: Return the drained pasta to the pot over low heat. Add the baby spinach and toss until the leaves are wilted.
5. Step 5: Stir in the Greek yogurt, a splash of fresh lemon juice, and red pepper flakes. Add reserved pasta water a little at a time to thin the sauce to your desired consistency.
6. Step 6: Gently fold the salmon chunks into the pasta mixture until everything is coated with the creamy sauce. Remove from heat and serve immediately.

Tips & Variations

• Swap rigatoni for penne or farfalle if preferred, or use gluten-free pasta to suit dietary needs.
• Fresh dill adds brightness—if using dried, crush it between your fingers before sprinkling to release more flavor.
• Add a handful of toasted pine nuts or grated Parmesan for extra texture and richness.
• For a spicier kick, increase the red pepper flakes or add a pinch of smoked paprika.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce and keep the salmon tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salmon without skin for this recipe?

Yes, you can use skinless salmon fillets. Just keep an eye on cooking time, as it may cook slightly faster without the skin.

Is Greek yogurt a good substitute for cream?

Absolutely. Greek yogurt provides creaminess with less fat and a tangy flavor, making the dish lighter but still rich and satisfying.

Quick Salmon & Spinach Pasta Recipe

Print Recipe

★★★★★

4.5 from 89 reviews

This Quick Salmon & Spinach Pasta is a delightful and nutritious dish combining tender baked salmon, vibrant baby spinach, and creamy Greek yogurt sauce with a hint of lemon and dill. Ready in under 30 minutes, it’s a perfect weeknight meal that is both flavorful and wholesome.

• Author: Mia
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Pasta
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein

• 1 pound salmon fillet with skin

Pasta & Greens

• 12 oz rigatoni (or favorite pasta)
• 4 cups baby spinach leaves

Sauce & Seasonings

• 1/2 cup Greek yogurt
• 2 teaspoons dried dill (or 1 tablespoon fresh)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Zest of one lemon
• Fresh lemon juice (about 1-2 tablespoons)
• 1/4 teaspoon red pepper flakes

Instructions

1. Prepare Salmon: Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil. Place the salmon fillet skin-side down on the prepared sheet. Season the top of the salmon evenly with dried dill, lemon zest, salt, and black pepper.
2. Cook Salmon: Bake the salmon in the preheated oven for 7-10 minutes, until it becomes opaque and flakes easily with a fork. Once cooked, carefully remove the salmon from the skin and break it into chunks, setting aside.
3. Cook Pasta: While the salmon bakes, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente, about 8-10 minutes. Be sure to reserve 1 cup of the pasta cooking water before draining.
4. Combine Ingredients: Return the drained pasta to the pot and place it over low heat. Add the baby spinach leaves and toss gently until wilted. Stir in the Greek yogurt, fresh lemon juice, and red pepper flakes. Use the reserved pasta water a little at a time as needed to thin the sauce and create a creamy consistency.
5. Finish & Serve: Gently fold in the salmon chunks, ensuring they are coated with the yogurt sauce. Remove the pot from heat and serve immediately, garnished with extra lemon zest or dill if desired.

Notes

• You can substitute rigatoni with any pasta shape you prefer like penne or farfalle.
• Use fresh dill if available for a brighter flavor; reduce amount to 1 tablespoon.
• Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
• Leftover cooked salmon skins can be discarded or saved to make fish stock.
• Ensure not to overcook the salmon to keep it moist and tender.
• If Greek yogurt is not available, use sour cream or creme fraiche as alternatives.

Keywords: salmon pasta, spinach pasta, quick dinner, healthy pasta, creamy salmon, baked salmon recipe