Description
Learn how to make a delicious Creamy Salmon Spinach Pasta with this easy recipe. Perfect for a quick and satisfying meal any day of the week!
Ingredients
- – 1 pound (454 g) salmon fillet with skin
- – 2 teaspoons (10 ml) dried dill or 1 tablespoon (15 ml) fresh
- – 1/2 teaspoon (3 ml) salt
- – 1/4 teaspoon (1 ml) black pepper
- – zest of one lemon
- – 12 oz (340 g) beef rigatoni or your favorite pasta
- – 4 cups (960 ml) baby spinach leaves
- – 1/2 cup (120 ml) plain yogurt
- – fresh lemon juice
- – 1/4 teaspoon (1 ml) red pepper flakes
Instructions
- Preheat your oven to 400°F (200°C). Lay the salmon fillet, skin side down, on a baking sheet lined with parchment paper. Season the salmon with dill, lemon zest, salt, and pepper, pressing these spices into the fish. Cook the salmon until the flesh turns opaque and flakes easily when tested with a fork, which should take around 7-10 minutes depending on its thickness. Once done, take the salmon out of the oven and use a fork to break it into pieces, removing the skin as it will separate effortlessly.
- While the salmon is baking, prepare your pasta by boiling it in a large pot of water until it is cooked, but still firm to the bite, generally 8-10 minutes. Refer to your pasta packaging for specific timing. Reserve one cup of the pasta water before draining the pasta in a colander. Return the drained pasta to the pot, and with the heat on low, add the spinach, stirring until the leaves begin to wilt. Incorporate the yogurt, lemon juice, and red pepper flakes, mixing well to ensure the pasta is coated with the sauce. If the sauce is too thick, gradually add the reserved pasta water to achieve the desired consistency. Finally, gently mix in the salmon pieces until everything is evenly coated, remove from heat, and serve immediately.
Notes
- For a richer pasta dish, adjust the amount of yogurt in the sauce to your liking.
- Enhance the spiciness by adding more red pepper flakes for a kick.
- Customize the recipe by incorporating additional veggies like cherry tomatoes or roasted bell peppers for extra flavor.
