Quick Salmon & Spinach Pasta Recipe

Introduction

This Quick Salmon & Spinach Pasta is a delicious and nutritious meal that comes together in under 30 minutes. Tender salmon pairs beautifully with fresh spinach and a creamy, tangy sauce made from Greek yogurt and lemon. It’s perfect for a weeknight dinner when you want something satisfying yet simple.

Ingredients

• 1 pound salmon fillet with skin
• 12 oz rigatoni (or 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 (to taste)
• 1/4 teaspoon red pepper flakes

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, then place the salmon fillet skin-side down on it. Season the salmon evenly with dill, lemon zest, salt, and black pepper.
2. Step 2: Bake the salmon for 7 to 10 minutes, or until it is opaque throughout and flakes easily with a fork. Remove the salmon from the skin and break it into bite-sized chunks.
3. Step 3: While the salmon cooks, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 8 to 10 minutes. Before draining, reserve 1 cup of the pasta cooking water.
4. Step 4: Return the drained pasta to the pot over low heat. Add the baby spinach and toss until the leaves are wilted.
5. Step 5: Stir in the Greek yogurt, fresh lemon juice to taste, and red pepper flakes. Add reserved pasta water a little at a time to thin the sauce to your preferred consistency.
6. Step 6: Gently fold the salmon chunks into the pasta mixture, making sure they are coated with the sauce. Remove from heat and serve immediately.

Tips & Variations

• If you prefer a richer sauce, add a tablespoon of olive oil or a small knob of butter when mixing the pasta and yogurt.
• Fresh dill adds brightness, but if using dried, crush it between your fingers before adding to release more flavor.
• Swap rigatoni for penne, fusilli, or any pasta shape you enjoy.
• For a spicier kick, increase the red pepper flakes or add a dash of cayenne pepper.
• To make this dish dairy-free, substitute Greek yogurt with a plant-based alternative like coconut yogurt.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or broth to loosen the sauce if it has thickened. It’s best eaten fresh to enjoy the delicate texture of the salmon and spinach.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Make sure it is fully thawed before baking to ensure even cooking and the best texture.

What if I don’t have Greek yogurt?

You can substitute Greek yogurt with sour cream or crème fraîche for a similar creamy texture and tangy flavor. Plain yogurt can also work but may be thinner, so adjust the sauce consistency accordingly.

Quick Salmon & Spinach Pasta Recipe

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★★★★★

4.4 from 134 reviews

This Quick Salmon & Spinach Pasta is a vibrant, healthy dish combining tender baked salmon with fresh baby spinach and a creamy Greek yogurt sauce. Featuring lemon zest and dill for a refreshing herbal brightness, this pasta comes together swiftly, making it perfect for a nutritious weeknight meal with a delightful balance of flavors and textures.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salmon

• 1 pound salmon fillet with skin
• 2 teaspoons dried dill (or 1 tablespoon fresh dill)
• Zest of one lemon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Pasta and Sauce

• 12 oz rigatoni (or favorite pasta)
• 4 cups baby spinach leaves
• 1/2 cup Greek yogurt
• Fresh lemon juice (to taste, approx. 1-2 tablespoons)
• 1/4 teaspoon red pepper flakes

Instructions

1. Prepare Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil. Place the salmon fillet skin-side down on the lined baking sheet. Season the salmon evenly with dried dill, lemon zest, salt, and black pepper to infuse it with flavor.
2. Cook Salmon: Bake the salmon in the preheated oven for 7 to 10 minutes, or until the fish becomes opaque and flakes easily when tested with a fork. Once done, remove the salmon from its skin and break it into bite-sized chunks.
3. Cook Pasta: While the salmon bakes, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions, usually 8 to 10 minutes, until al dente. Before draining, reserve 1 cup of the pasta cooking water for the sauce.
4. Combine Pasta and Spinach: Return the drained pasta to the pot and place it over low heat. Add the baby spinach leaves and gently toss until the spinach wilts down and blends with the pasta.
5. Prepare Sauce: Stir in the Greek yogurt, fresh lemon juice, and red pepper flakes into the pasta and spinach mixture. Use the reserved pasta water, adding a little at a time, to thin the sauce until it reaches your desired creamy consistency.
6. Finish the Dish: Gently fold in the chunks of cooked salmon, ensuring they are evenly coated with the sauce without breaking them up too much. Remove from heat and serve immediately for a warm, flavorful meal.

Notes

• Use fresh dill if available for brighter flavor; dried dill works well as an alternative.
• Adjust the amount of lemon juice to taste, starting with 1 tablespoon and adding more for extra brightness.
• Reserve pasta water carefully, as it helps emulsify the sauce and achieve a creamy texture without added fat.
• For a spicier kick, increase the red pepper flakes slightly according to your preference.
• This recipe can be made with other types of pasta such as penne or fusilli if rigatoni is unavailable.

Keywords: salmon pasta, spinach pasta, quick dinner, healthy pasta recipe, baked salmon, Greek yogurt sauce, lemon dill salmon