Quick Salmon & Spinach Pasta Recipe

Introduction

This quick salmon and spinach pasta is a delicious and healthy weeknight meal that comes together in under 30 minutes. Tender salmon melds perfectly with creamy yogurt and fresh spinach for a bright, satisfying dish.

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
• 1/4 teaspoon red pepper flakes

Instructions

1. Step 1: Preheat the oven to 400°F. Place the salmon fillet skin-side down on a lined baking sheet. Season it evenly with dill, lemon zest, salt, and black pepper.
2. Step 2: Bake the salmon for 7-10 minutes, until it becomes opaque and flakes easily with a fork. Remove the skin and break the salmon into chunks.
3. Step 3: While the salmon bakes, cook the pasta in salted boiling water until al dente, about 8-10 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 wilted. Stir in the Greek yogurt, fresh lemon juice to taste, and red pepper flakes. Use the reserved pasta water to thin the sauce if needed.
5. Step 5: Gently fold the salmon chunks into the pasta until evenly coated with the sauce. Remove from heat and serve immediately.

Tips & Variations

• Use fresh dill if available for a brighter herb flavor.
• Swap rigatoni for penne or farfalle if preferred.
• Add a handful of toasted pine nuts or grated Parmesan for extra texture and richness.
• For a dairy-free version, substitute Greek yogurt with coconut cream or a cashew-based cream sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce and prevent drying out.

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, but be sure to thaw it completely and pat it dry before seasoning and baking to ensure even cooking and a nice texture.

What if I don’t have Greek yogurt on hand?

You can substitute with sour cream or crème fraîche for a similar creamy texture, or use a non-dairy yogurt if you prefer.

Quick Salmon & Spinach Pasta Recipe

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★★★★★

4.7 from 102 reviews

This Quick Salmon & Spinach Pasta is a flavorful and nutritious meal combining tender baked salmon with fresh spinach and a creamy lemon-dill yogurt sauce. Ready in under 30 minutes, it’s perfect for a healthy weeknight dinner that feels both indulgent and wholesome.

• Author: Viktoria
• 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 & Sauce

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

Instructions

1. Prepare Salmon: Preheat your oven to 400°F. Place the salmon fillet skin-side down on a parchment-lined baking sheet. Season the salmon evenly with dried dill, lemon zest, salt, and black pepper to infuse fresh flavors.
2. Cook Salmon: Bake the salmon in the preheated oven for 7 to 10 minutes until it turns opaque and flakes easily with a fork. Once cooked, carefully remove the salmon from its skin and break it into bite-sized chunks.
3. Cook Pasta: While the salmon is baking, cook the rigatoni in boiling salted water until al dente, about 8 to 10 minutes. Before draining, reserve 1 cup of the pasta cooking water to help create a smooth sauce later.
4. Combine Ingredients: Return the drained pasta to its cooking pot over low heat. Add the baby spinach leaves and toss the pasta until the spinach wilts. Stir in the Greek yogurt, fresh lemon juice, and red pepper flakes. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
5. Finish: Gently fold in the flaked salmon chunks, coating them in the creamy yogurt sauce. Remove the pot from heat and serve immediately for a warm, comforting dish.

Notes

• The lemon juice amount can be adjusted to your taste for acidity.
• Using fresh dill will provide a brighter herb flavor compared to dried dill.
• Reserve pasta water is useful to adjust sauce thickness without diluting the flavors.
• To save time, you can start cooking pasta as you prepare the salmon.
• This dish pairs well with a light green salad or steamed vegetables.

Keywords: salmon pasta, spinach pasta, quick dinner, healthy pasta recipe, baked salmon