Description
A satisfying quick salmon and spinach pasta that’s perfect for busy weeknights and special occasions.
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 dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of one lemon
- Fresh lemon juice
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat your oven to 400°F.
- Place the salmon skin-side down on a lined baking sheet and season with dill, lemon zest, salt, and black pepper.
- Bake the salmon for about 7-10 minutes until opaque and flakes easily with a fork.
- While the salmon bakes, cook the pasta in boiling water until al dente, about 8-10 minutes.
- Reserve 1 cup of pasta water before draining.
- Return the pasta to the pot on low heat and toss in the fresh spinach, allowing it to wilt slightly.
- Mix in the Greek yogurt, lemon juice, and red pepper flakes.
- Adjust the sauce’s consistency with reserved pasta water as needed.
- Gently fold in the baked salmon chunks until evenly coated.
- Serve promptly for the best taste.
Notes
Using rigatoni or similar pasta helps to catch the creamy sauce. Fresh herbs can elevate the dish further.
