Quick Salmon & Spinach Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound salmon fillet with skin
02 -
12 oz rigatoni (or favorite pasta)
03 -
4 cups baby spinach leaves
04 -
1/2 cup Greek yogurt
→ Seasonings
05 -
2 teaspoons dried dill (or 1 tablespoon fresh)
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
Zest of one lemon
09 -
Fresh lemon juice
10 -
1/4 teaspoon red pepper flakes
# Instructions:
01 -
Preheat oven to 400°F. Place salmon skin-side down on lined baking sheet. Season with dill, lemon zest, salt and pepper.
02 -
Bake salmon 7-10 minutes until opaque and flaking easily. Remove from skin and break into chunks.
03 -
Cook pasta al dente (8-10 minutes). Reserve 1 cup pasta water before draining.
04 -
Return pasta to pot over low heat. Add spinach and toss until wilted. Mix in yogurt, lemon juice and red pepper flakes, using reserved pasta water to thin sauce if needed.
05 -
Gently toss in salmon chunks until coated with sauce. Remove from heat and serve.
# Notes:
01 -
A quick and healthy dinner combining pasta with salmon and fresh spinach in a creamy yogurt sauce.
02 -
Can use fresh or frozen salmon, or substitute with canned salmon.
03 -
Don't add oil to pasta water as it prevents sauce from clinging to noodles.