Salmon Spinach Pasta with Lemon Yogurt Sauce Recipe

Introduction

This Salmon Spinach Pasta is a quick and healthy dinner that combines tender salmon, fresh spinach, and rigatoni in a creamy Greek yogurt sauce. It’s a flavorful, light meal perfect for busy weeknights or a simple weekend feast.

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 (to taste)
• 1/4 teaspoon red pepper flakes

Instructions

1. Step 1: Preheat your oven to 400°F. Line a baking sheet with parchment paper and place the salmon fillet skin-side down on it. Season the salmon with dill, lemon zest, salt, and black pepper.
2. Step 2: Bake the salmon for 7 to 10 minutes until it is opaque and flakes easily with a fork. Remove the salmon from the skin and break it into chunks.
3. Step 3: Cook the pasta in boiling salted water according to the package directions until al dente, about 8 to 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 gently until the spinach wilts.
5. Step 5: Stir in the Greek yogurt, fresh lemon juice, and red pepper flakes. If the sauce feels too thick, add some of the reserved pasta water a little at a time until you reach your desired consistency.
6. Step 6: Gently fold in the salmon chunks to coat them with the sauce. Remove from heat and serve immediately.

Tips & Variations

• Use fresh or frozen salmon fillets, or substitute canned salmon for a quicker option.
• Do not add oil to the pasta water, as it prevents the sauce from clinging to the noodles.
• For a more vibrant flavor, add extra fresh dill or a sprinkle of Parmesan cheese before serving.
• Swap rigatoni for penne, farfalle, or any favorite pasta shape you prefer.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or extra yogurt to loosen the sauce if needed. For best flavor and texture, enjoy this dish fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon works well. Just be sure to thaw it completely and pat it dry before baking to ensure even cooking.

Is Greek yogurt a suitable substitute for cream in this pasta?

Absolutely. Greek yogurt provides creaminess with fewer calories and adds a subtle tang that complements the lemon and dill in the dish.

Salmon Spinach Pasta with Lemon Yogurt Sauce Recipe

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★★★★★

4.8 from 113 reviews

A quick and healthy dinner recipe featuring tender baked salmon, al dente rigatoni pasta, and fresh baby spinach tossed in a creamy Greek yogurt sauce flavored with lemon and dill. A light yet satisfying meal perfect for weeknights.

• Author: Clara
• 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

Main Ingredients

• 1 pound salmon fillet with skin
• 12 oz rigatoni (or favorite pasta)
• 4 cups baby spinach leaves
• 1/2 cup Greek yogurt

Seasonings

• 2 teaspoons dried dill (or 1 tablespoon fresh)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Zest of one lemon
• Fresh lemon juice (to taste, about 1-2 tablespoons)
• 1/4 teaspoon red pepper flakes

Instructions

1. Preheat & Season Salmon: Preheat your oven to 400°F (204°C). Place the salmon fillet skin-side down on a baking sheet lined with parchment paper. Season the top with dried dill, lemon zest, salt, and black pepper evenly to infuse flavor.
2. Bake Salmon: Bake the salmon in the preheated oven for 7-10 minutes until it becomes opaque and flakes easily with a fork. Remove it from the oven, take off the skin, and gently break the salmon into bite-sized chunks.
3. Cook Pasta: While the salmon is baking, cook the rigatoni pasta in salted boiling water for 8-10 minutes or until al dente. Before draining, reserve 1 cup of the pasta cooking water to help create the sauce later.
4. Toss Spinach & Make Sauce: Return the drained pasta to the pot over low heat. Add the baby spinach leaves and toss until they wilt. Stir in Greek yogurt, fresh lemon juice, and red pepper flakes. Add reserved pasta water gradually as needed to loosen the sauce to your desired consistency.
5. Add Salmon & Serve: Gently fold the salmon chunks into the creamy pasta mixture, ensuring all pieces are coated with the sauce. Remove from heat immediately and serve warm.

Notes

• This recipe combines fresh ingredients for a healthy, light dinner option.
• You can use fresh, frozen, or canned salmon as alternatives.
• Avoid adding oil to pasta water as it prevents sauce from sticking to noodles.
• Adjust lemon juice and red pepper flakes to taste for a tangier or spicier dish.
• Use parchment paper for easy cleanup of baking sheet.

Keywords: salmon pasta, spinach pasta, baked salmon recipe, healthy salmon dinner, creamy yogurt sauce pasta