Craving a healthy dinner that’s ready faster than takeout? This Quick Salmon & Spinach Pasta delivers restaurant-quality flavor in just 20 minutes with simple ingredients you probably already have.
I’ll never forget the night I discovered this recipe by accident. After a long day, I threw together this pasta using what was left in my fridge, and my kids actually asked for seconds. The creamy Greek yogurt sauce keeps things light while still feeling indulgent, and the flaky salmon adds that perfect protein punch. What makes this recipe truly special is how it transforms basic pantry staples into something that feels fancy but requires minimal effort. The spinach wilts right into the hot pasta, saving you an extra pan to wash, and the lemon brightens everything beautifully. It’s become my go-to when I want something nutritious that doesn’t sacrifice flavor. Let’s get cooking!
Table of Contents
Ingredients for Quick Salmon & Spinach Pasta
I always keep salmon fillets in my freezer for nights like this. The key is choosing quality ingredients since this recipe relies on simplicity. My preference is wild-caught salmon for the best flavor, but any variety works beautifully here.
- 1 pound salmon fillet with skin
- 12 oz rigatoni (or your favorite pasta shape)
- 4 cups baby spinach leaves (fresh, not frozen)
- 1/2 cup Greek yogurt (I recommend full-fat for creamier sauce)
- 2 teaspoons dried dill (or 1 tablespoon fresh if available)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of one lemon (pro tip: zest before juicing)
- Fresh lemon juice (about 2 tablespoons)
- 1/4 teaspoon red pepper flakes (adjust to taste)
Step-by-Step Instructions
In my experience, the secret to perfect salmon pasta is timing everything so it finishes together. I usually start the oven first, then get the pasta water boiling while the salmon bakes.
Step 1: Preheat your oven to 400°F and bring a large pot of salted water to boil for the pasta. Place the salmon skin-side down on a parchment-lined baking sheet. Season generously with dill, lemon zest, salt, and pepper. The parchment paper makes cleanup effortless.
Step 2: Bake the salmon for 7-10 minutes until it’s opaque throughout and flakes easily when gently pressed with a fork. The internal temperature should reach 145°F. Don’t overcook or it becomes dry. Remove from the oven and let it rest for 2-3 minutes while you finish the pasta. The skin should peel away easily.
Step 3: Cook the rigatoni according to package directions until al dente (it should have a slight bite when you test it), usually 8-10 minutes. Before draining, scoop out 1 cup of the starchy pasta water and set aside. This liquid gold helps create the perfect sauce consistency.
Step 4: Return the drained pasta to the pot over low heat. Add the spinach and toss for about 1 minute until completely wilted. Stir in the Greek yogurt, lemon juice, and red pepper flakes. Add reserved pasta water 1-2 tablespoons at a time, stirring between additions, until you reach your desired creaminess.
Step 5: Break the salmon into bite-sized chunks (about 1-inch pieces), discarding the skin. Gently fold the salmon into the pasta, being careful not to break it up too much. Remove from heat immediately and serve while hot.
Perfect Pairings for Your Salmon Pasta
This creamy pasta pairs wonderfully with light, fresh sides that complement without overwhelming the delicate salmon flavor.
Crispy Green Salad: A simple arugula or mixed greens salad with lemon vinaigrette cuts through the richness of the yogurt sauce and adds a refreshing crunch. The peppery notes balance the creamy pasta beautifully.
Garlic Bread: Crusty bread brushed with garlic butter is perfect for soaking up every bit of that delicious sauce. If you want something extra special, try these garlic bread rolls that toast up perfectly while your salmon bakes.
Roasted Asparagus: The earthy, slightly sweet flavor of roasted asparagus complements the salmon perfectly while adding extra nutrients and fiber to round out the meal.
Cherry Tomato Salad: Fresh cherry tomatoes tossed with basil and balsamic vinegar provide a bright, acidic contrast that enhances the overall flavor profile.
Steamed Broccoli: Simple steamed broccoli with a squeeze of lemon adds color, texture, and additional vegetables without competing with the main dish. For a creamier option, check out this creamy one-pot broccoli cheddar orzo.
Storage & Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta absorbs sauce as it sits, so it’s best enjoyed fresh.
When reheating, add a splash of water or milk to the pot and warm gently over low heat, stirring carefully to avoid breaking up the salmon. I recommend reheating only what you’ll eat since repeated heating affects the salmon’s texture.
This dish is incredibly versatile. Try swapping the rigatoni for penne or farfalle, or use canned salmon in a pinch. Add extra vegetables like peas or cherry tomatoes for more color and nutrition. The recipe easily doubles for meal prep or feeding a crowd.
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Absolutely! Just thaw it completely in the refrigerator overnight before cooking. Pat it dry with paper towels before seasoning to ensure proper browning.
What can I substitute for Greek yogurt?
Heavy cream or sour cream work well, though they’re richer. For dairy-free options, try coconut cream, though it will change the flavor profile slightly.
How do I prevent the pasta from being dry?
The reserved pasta water is crucial. Add it gradually while tossing the pasta until you achieve a silky, coating consistency rather than a thick, clumpy sauce.
Quick Salmon & Spinach Pasta
Ingredients
Equipment
Method
- Preheat oven to 400°F and bring a large pot of salted water to boil. Place salmon skin-side down on a parchment-lined baking sheet. Season generously with dill, lemon zest, salt, and pepper.
- Bake salmon for 7-10 minutes until opaque and flakes easily with a fork, reaching an internal temperature of 145°F. Remove from oven, let rest for 2-3 minutes, then remove skin and break into bite-sized chunks.
- Cook rigatoni according to package directions until al dente, about 8-10 minutes. Before draining, reserve 1 cup of pasta water.
- Return drained pasta to pot over low heat. Add spinach and toss for 1 minute until completely wilted. Stir in Greek yogurt, lemon juice, and red pepper flakes. Add reserved pasta water 1-2 tablespoons at a time, stirring between additions, until you reach desired consistency.
- Gently fold salmon chunks into the pasta until coated with sauce. Remove from heat and serve immediately while hot.
