Quick Salmon & Spinach Pasta Recipe
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://miarosetti.com/quick-salmon-and-spinach-pasta-recipe/
