Description
A quick and flavorful salmon and spinach pasta recipe combining tender baked salmon with creamy Greek yogurt, fresh spinach, and rigatoni pasta, all enhanced with lemon, dill, and a touch of spice. Perfect for a nutritious weeknight dinner ready in just 20 minutes.
Ingredients
Scale
Salmon
- 1 pound salmon fillet
- 2 teaspoons dried dill
- Zest of one lemon
- Salt and black pepper to taste
Pasta & Vegetables
- 12 oz rigatoni pasta
- 4 cups baby spinach
Sauce
- 1/2 cup Greek yogurt
- Juice of one lemon
- 1/4 teaspoon red pepper flakes
Garnish
- Fresh parsley for garnish
Instructions
- Preheat and prepare salmon: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Bake the salmon: Place the salmon fillet skin-side down on the prepared baking sheet. Season evenly with dried dill, lemon zest, salt, and black pepper. Bake in the oven for 7-10 minutes until the salmon is flaky and cooked through.
- Cook pasta: While the salmon bakes, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions for 8-10 minutes until al dente. Before draining, reserve 1 cup of the pasta cooking water.
- Wilt spinach: Drain the pasta and return it to the pot over low heat. Add the baby spinach and stir gently until the spinach wilts and softens, about 2-3 minutes.
- Prepare the sauce: Stir in the Greek yogurt, lemon juice, red pepper flakes, and the reserved pasta water a little at a time to reach your desired creamy consistency.
- Combine salmon and pasta: Flake the baked salmon into chunks and gently fold it into the pasta mixture, coating it evenly with the sauce. Serve immediately, garnished with fresh parsley for a burst of color and flavor.
Notes
- You can substitute rigatoni with penne, fusilli, or any other short pasta.
- For extra flavor, add minced garlic to the spinach when wilting.
- If you prefer a dairy-free option, swap Greek yogurt for a plant-based yogurt alternative.
- Make sure not to overcook the salmon to keep it moist and tender.
- Reserve pasta water is key for adjusting sauce consistency and helps the sauce adhere to the pasta.
