Salmon Spinach Pasta
User Reviews
5.0
201 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
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Servings
4 servings
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Calories
479 kcal
-
Course
Main Course
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Cuisine
Italian
Salmon Spinach Pasta
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This creamy pasta with delicious chunks of salmon and fresh spinach is a healthy, delicious dinner that's on the table in just 20 minutes.
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Ingredients
- 1 pound salmon fillet with skin
- 2 teaspoons dried dill or one tablespoon fresh
- ½ teaspoon salt
- ¼ teaspoon black pepper
- zest of one lemon
- 12 oz rigatoni or or your favorite pasta
- 4 cups baby spinach leaves
- ½ cup Greek Yogurt
- fresh lemon juice
- ¼ teaspoon red pepper flakes
Instructions
- Pre-heat oven to 400°. Place salmon fillet skin side down on a parchment lined baking sheet. Sprinkle the fish with dill, lemon zest, salt and pepper and press into the fish.
- Bake the salmon until the flesh is opaque throughout and flakes easily with a fork. Depending on the thickness of your fillet, it should only take 7-10 minutes.
- Remove salmon from oven and break into chunks with a fork. The fish will easily come off of the skin, which can be discarded.
- While the salmon is cooking, cook pasta al dente in a large pot of water until , usually 8-10 minutes, but check your package directions.
- Scoop out and reserve a cup of the pasta water, then drain the pasta into a colander.
- Return pasta to pot, and over low heat, add spinach, tossing until leaves are just wilted. Add Greek yogurt, lemon juice and red pepper flakes and toss to coat pasta. Use the reserved pasta water to thin sauce if needed.
- Add salmon and toss again gently until everything is coated with sauce, remove from heat and serve.
Notes
- If you have a larger piece of salmon, cut it into smaller pieces before baking. This will allow for quicker cooking.
- Bake extra salmon for the next day. Leftover salmon is perfect for sandwiches, salads (like this Salmon, Spinach Mandarin Orange Salad), and soups (try Salmon Chowder ). You can also bake it into Salmon Cakes or a Salmon Frittata, or even make Salmon Quesadillas.
- Fresh salmon or thawed frozen salmon will work in this recipe, and you can also use canned salmon.
- Before draining the pasta, scoop out and reserve a cup of the pasta water. You can use it to thin the sauce if necessary.
- Don't add olive oil or any oil to the water when cooking the pasta. It will prevent the sauce from clinging to the noodles.
- Salmon should be cooked to an internal temperature of 145°
Nutrition Information
Show Details
Serving
1serving
Calories
479kcal
(24%)
Carbohydrates
64g
(21%)
Protein
34g
(68%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
423mg
(18%)
Potassium
779mg
(22%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
2926IU
(59%)
Vitamin C
9mg
(10%)
Calcium
81mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 479kcal | 24% |
| Carbohydrates | 64g | 21% |
| Protein | 34g | 68% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 423mg | 18% |
| Potassium | 779mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2926IU | 59% |
| Vitamin C | 9mg | 10% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
201 reviews
Excellent
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