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Quick Salmon & Spinach Pasta

Quick Salmon & Spinach Pasta

A light and creamy pasta dish combining flaky salmon and fresh spinach in a Greek yogurt sauce, ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound salmon fillet with skin
  • 12 oz rigatoni or favorite pasta
  • 4 cups baby spinach leaves
  • 1/2 cup Greek yogurt full-fat recommended
  • 2 teaspoons dried dill or 1 tablespoon fresh
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lemon zest and juice
  • 1/4 teaspoon red pepper flakes

Equipment

  • Baking sheet
  • Parchment paper
  • Large pot
  • Colander

Method
 

  1. 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.
  2. 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.
  3. Cook rigatoni according to package directions until al dente, about 8-10 minutes. Before draining, reserve 1 cup of pasta water.
  4. 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.
  5. Gently fold salmon chunks into the pasta until coated with sauce. Remove from heat and serve immediately while hot.

Notes

Can substitute with canned salmon if needed. Don't add oil to pasta water as it prevents sauce from clinging. Use full-fat Greek yogurt for creamier sauce. Fresh dill provides better flavor than dried. Store leftovers in an airtight container for up to 2 days.