Description
A nutritious and flavorful pasta dish combining fresh salmon, spinach, and creamy Greek yogurt, perfect for busy evenings.
Ingredients
- 1 pound salmon fillet with skin
- 12 oz rigatoni or your favorite pasta
- 4 cups baby spinach leaves
- 1/2 cup Greek yogurt
- 2 teaspoons dried dill or 1 tablespoon fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of one lemon
- Fresh lemon juice
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat your oven to 400°F.
- Place the salmon skin-side down on a lined baking sheet. Season with dill, lemon zest, salt, and black pepper.
- Bake the salmon for 7-10 minutes until it becomes opaque and flaky.
- Cook the pasta in boiling water until al dente, approximately 8-10 minutes. Reserve 1 cup of pasta water before draining.
- Return the cooked pasta to the pot while keeping the heat on low. Add the baby spinach, allowing it to wilt.
- Mix in the Greek yogurt, fresh lemon juice, and red pepper flakes. Adjust the sauce’s consistency with the reserved pasta water as needed.
- Gently toss in the salmon chunks, mixing them into the pasta. Serve immediately.
Notes
For the best results, ensure the salmon is fresh and cooked perfectly. Pair with a simple side salad to complement its richness.