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Salmon and Spinach Pasta with Lemon and Dill Recipe

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This Spinach Pasta recipe features tender baked salmon seasoned with dill and lemon, combined with al dente rigatoni and fresh baby spinach tossed in a tangy Greek yogurt sauce. A light and flavorful dish, ready in just 20 minutes, perfect for a healthy dinner packed with protein and greens.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

For the Salmon

  • 1 pound salmon fillet with skin
  • 2 teaspoons dried dill (or 1 tablespoon fresh dill)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Zest of one lemon

For the Pasta and Sauce

  • 12 oz rigatoni or your favorite pasta
  • 4 cups baby spinach leaves
  • 1/2 cup Greek yogurt
  • Fresh lemon juice, to taste (about 1-2 tablespoons)
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Preheat and Season Salmon: Preheat your oven to 400°F (200°C). Place the salmon fillet skin side down on a parchment-lined baking sheet. Sprinkle the salmon evenly with dried dill, lemon zest, salt, and black pepper, pressing the seasonings gently into the flesh to adhere.
  2. Bake Salmon: Bake the salmon in the preheated oven until the flesh is opaque and flakes easily with a fork. This should take approximately 7 to 10 minutes depending on the thickness of the fillet.
  3. Flake Salmon: Remove the salmon from the oven and let it cool slightly, then use a fork to break the fish into chunks, discarding the skin.
  4. Cook Pasta: While the salmon bakes, bring a large pot of salted water to a boil and cook the rigatoni until al dente, usually 8 to 10 minutes, or according to package instructions.
  5. Reserve Pasta Water and Drain: Before draining, reserve one cup of the pasta cooking water to help thin the sauce later if needed. Drain the pasta in a colander.
  6. Wilt Spinach and Prepare Sauce: Return the drained pasta to the pot over low heat. Add the baby spinach leaves, tossing gently until the spinach is just wilted. Stir in the Greek yogurt, fresh lemon juice to taste, and red pepper flakes. Toss everything together thoroughly, adding reserved pasta water as necessary to achieve a creamy consistency.
  7. Add Salmon and Serve: Gently fold in the flaked salmon pieces, tossing lightly to coat them evenly with the sauce. Remove from heat and serve immediately for best flavor and texture.

Notes

  • Use fresh dill if available for brighter flavor, but dried works well too.
  • Adjust the lemon juice and red pepper flakes to your preferred tanginess and heat.
  • Reserve pasta water is key to creating a smooth sauce that clings well to the pasta.
  • Discard the salmon skin, or crisp it up separately if preferred for a crunchy garnish.
  • This dish is best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-inspired

Find it online: https://yourdailycook.com/salmon-and-spinach-pasta-with-lemon-and-dill-recipe/