Description
A vibrant and wholesome dish combining salmon, pasta, and spinach, perfect for quick weeknight meals.
Ingredients
- 1 pound salmon fillet with skin
- 12 oz rigatoni (or your 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
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat the oven to 400°F.
- Place the salmon skin-side down on a lined baking sheet. Season the fish with dill, lemon zest, salt, and pepper.
- Bake the salmon for 7-10 minutes, or until it becomes opaque and flakes easily with a fork. Remove the fish from its skin and break it into large chunks.
- Boil the pasta in salted water until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining.
- Return the pasta to the pot over low heat. Add the spinach, tossing until it wilts.
- Mix in the Greek yogurt, fresh lemon juice, and red pepper flakes. If necessary, use reserved pasta water to adjust the consistency of the sauce.
- Gently toss in the salmon chunks to coat them in the sauce. Remove from heat and serve immediately.
Notes
For added flavor, consider using fresh dill and sautéing minced garlic before adding spinach. Leftovers can be stored in an airtight container for up to two days.
