Description
A quick and nutritious meal featuring salmon, pasta, and tender spinach, perfect for a weeknight dinner.
Ingredients
- 1 pound salmon fillet with skin
- 12 oz rigatoni
- 4 cups baby spinach leaves
- 1/2 cup Greek yogurt
- 2 teaspoons dried 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 the oven to 400°F.
- Place the salmon skin-side down on a lined baking sheet. Season with dill, lemon zest, salt, and pepper.
- Bake for 7-10 minutes until opaque and flakes easily with a fork. Remove skin and break into chunks.
- Boil pasta in salted water until al dente, about 8-10 minutes. Reserve 1 cup pasta water; drain.
- Return pasta to pot over low heat. Add spinach, tossing to wilt.
- Mix in Greek yogurt, lemon juice, and red pepper flakes. Adjust consistency with reserved pasta water if needed.
- Toss in salmon chunks, coat with sauce, and serve immediately.
Notes
Always taste your food throughout the cooking process to adjust seasoning. Use fresh spinach for better flavor and texture.