Salmon Spinach Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
479 kcal
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Course
Main Course
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Cuisine
Italian
Salmon Spinach Pasta
Description
This recipe starts by seasoning a salmon fillet with dill, lemon zest, salt, and pepper, then baking it until just flaky. Meanwhile, rigatoni pasta is cooked al dente, drained, and returned to the pot. Fresh baby spinach is wilted gently in the warm pot. A sauce is created by stirring in Greek yogurt, fresh lemon juice, and red pepper flakes, which lightly coats the pasta. The baked salmon is flaked and folded in last to combine.
The salmon offers a tender, flaky texture with a mild herb and citrus profile, while the spinach adds freshness and slight earthiness. The yogurt-based sauce provides creaminess without heaviness, and the red pepper flakes add subtle heat. The pasta acts as a hearty base tying the ingredients together.
Salmon Spinach Pasta works well as a simple weeknight dinner or light lunch. It can be served with a side salad or crusty bread if desired. Leftover baked salmon can be repurposed in various dishes, making this recipe adaptable.
Be sure to reserve some pasta water before draining to adjust sauce consistency if needed. Salmon cooks quickly, about 7-10 minutes depending on thickness, and can be portioned into smaller pieces prior to baking. Avoid adding oil to pasta water to help the sauce adhere better to the noodles.
Ingredients
- 1 pound salmon fillet with skin
- 2 teaspoons dill or one tablespoon fresh, dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
- lemon zest of one
- 12 oz rigatoni or your favorite pasta
- 4 cups baby spinach leaves
- ½ cup Greek yogurt
- lemon juice fresh
- 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
- Cut large salmon fillets into smaller pieces before baking for faster, even cooking.
- Extra baked salmon can be refrigerated and repurposed for sandwiches, salads, soups, cakes, or frittatas.
- Both fresh and thawed frozen salmon work well; canned salmon is an alternative if needed.
- Reserve some pasta cooking water to thin the sauce if it becomes too thick.
- Do not add oil to pasta water, as this prevents sauce from clinging to the pasta.
- Cook salmon to an internal temperature of 145°F for safe consumption.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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