Description
A delightful dish combining rich salmon with vibrant spinach and a creamy yogurt sauce, served with rigatoni for a comforting dinner.
Ingredients
Scale
- 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
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat oven to 400°F. Place salmon skin-side down on a lined baking sheet. Season with dill, lemon zest, salt, and pepper.
- Bake salmon for 7-10 minutes until opaque and flaking easily. Remove from skin and break into chunks.
- Cook pasta al dente (8-10 minutes). Reserve 1 cup pasta water before draining.
- 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.
- Gently toss in salmon chunks until coated with sauce. Remove from heat and serve.
Notes
Adjust seasoning and toppings to taste. For added texture, consider including other vegetables like cherry tomatoes or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: salmon, spinach, pasta, quick dinner, healthy recipe
