Salmon Spinach Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups fresh spinach
02 -
1 pound skin-on salmon fillet
03 -
12 oz of rigatoni or any pasta you like
04 -
1/2 cup plain Greek yogurt
→ Seasonings
05 -
Zest from a lemon
06 -
A few squeezes of fresh lemon
07 -
1/4 teaspoon crushed red pepper
08 -
1/2 teaspoon sea salt
09 -
2 teaspoons dried dill (or 1 tablespoon chopped fresh)
10 -
1/4 teaspoon ground black pepper
# Instructions:
01 -
Get your oven heated to 400°F. Line a baking sheet and set the salmon on it, skin-side touching the paper. Sprinkle it with dill, zest, salt, and black pepper.
02 -
Slide the salmon into the oven for 7 to 10 minutes, until it’s flaky and no longer transparent. Peel the skin off and cut it into chunks.
03 -
Boil the pasta for 8-10 minutes so it’s slightly firm. Before draining, save a cup of the starchy water.
04 -
Toss the drained pasta back in the pot on low heat. Stir in the spinach till it’s soft. Add the yogurt, lemon juice, and red pepper, thinning with the pasta water as needed for the sauce.
05 -
Gently fold the salmon chunks into the pasta till everything’s coated well. Take it off the heat and serve.
# Notes:
01 -
Fast and nutritious meal with salmon, spinach, and pasta in a creamy sauce made with yogurt.
02 -
Swap fresh or frozen salmon with canned if that’s what you have.
03 -
Avoid putting oil in the pasta water—this helps the sauce stick better to the noodles.