This Salmon and Spinach Pasta comes together in about 30 minutes and utilizes just one pot for a quick and easy weeknight dinner that your family will love! Honestly, who doesn’t love a recipe that makes dinnertime feel less like a chore and more like a cozy embrace?
Ingredient Breakdown
Let’s dive into what you’ll need to whip up this gorgeous Salmon and Spinach Pasta! It’s super simple, and feel free to switch things up if you’re missing an ingredient or two.
1 pound salmon fillet with skin: Look for nice, fresh salmon fillets. You want it to be bright, vibrant, and smell like the sea, no fishy odors here!
12 oz of rigatoni (or your favorite pasta): Put the pasta preference aside; it can be anything you love! Penne, farfalle, or even spaghetti will work.
4 cups baby spinach leaves: Baby spinach wilts beautifully and adds flavor and color. Kale or Swiss chard could be different choices if you’re feeling adventurous!
1/2 cup Greek yogurt: This is my secret weapon for a creamy sauce that won’t weigh you down. It’s deliciously tangy and perfect for coating all those amazing ingredients.
2 teaspoons dried dill (or 1 tablespoon fresh): Dill is just magical here, but if you’re out, Italian seasoning can be a fantastic swap.
1/2 teaspoon salt: A couple pinches for that extra flavor boost.
1/4 teaspoon black pepper: Freshly cracked, please! It makes a difference.
Zest of one lemon: The zest and juice from a lemon bring brightness that pairs beautifully with salmon.
Fresh lemon juice: About 2 tablespoons will brighten and elevate every bite.
1/4 teaspoon red pepper flakes: A little heat to give it a kick, adjust based on your spice tolerance!
How to Make Salmon and Spinach Pasta
Alright, let’s get this party started!
Preheat your oven to 400°F. Don’t rush; let that oven warm up while we prep everything else.
Prepare the salmon: Place your salmon skin-side down on a lined baking sheet. Sprinkle it with dill, lemon zest, salt, and pepper. I like to really coat it well, trust me, that flavor is everything! Bake the salmon for about 7-10 minutes or until it’s opaque and flakes easily with a fork. It’s such a satisfying texture; once it comes out, let it rest for a minute.
Meanwhile, cook the rigatoni according to the package instructions until it reaches al dente perfection. This usually takes about 8-10 minutes. Before you drain, be sure to reserve about 1 cup of the pasta water. You’ll need it later to make your sauce creamy!
Once your pasta is drained, return it to the pot over low heat. Toss in that beautiful spinach and wait just a minute for it to wilt, stirring frequently so it cooks evenly, which only takes about 2-3 minutes.
Now, mix in the Greek yogurt, fresh lemon juice, and that splash of red pepper flakes. Here’s where you can use the reserved pasta water to thin the sauce to your desired consistency. It’s all about getting that creamy loveliness!
Finally, gently toss in the salmon chunks until they’re coated in that yummy sauce. You’ll want to combine everything without breaking the salmon too much, unless you’re into that, no judgments here! Remove from heat and get ready to serve.
If you loved this salmon pasta recipe, be sure to check out my Blackened Salmon, my Baked Boursin Salmon, or my Pineapple Glazed Salmon! They’re all crowd-pleasers just like this dish!
Why This Recipe Works
You might be wondering, what makes this Salmon and Spinach Pasta so darn special? Let me break it down for you!
Quick & Easy
You can have this comfort food ready in under 30 minutes! With everything being so fast, dinner prep doesn’t feel like another homework assignment you’ve got to get through!
One Pot Wonder
Minimal cleanup required? Yes, please! Everything gets made in that one pot (or pan), which means less time scrubbing dishes, and more time enjoying time with your family!
Kid-Friendly
Let’s be real: kids love pasta. Add salmon and some greens, and you get a complete meal that’s colorful and appealing on their plates. Plus, this is a great way to help them explore different flavors without being overwhelming!
Customizable
You can use whatever ingredients you have, making this dish as flexible as your schedule. Out of salmon? Try grilled chicken or even tofu for a vegetarian option!
Comfort Food at Its Best
It’s loaded with tons of flavor: creamy, zesty yogurt combined with salmon and spinach makes every forkful a delicious bite of comfort. Seriously, it feels like a warm hug!
Budget-Friendly
You’re using affordable, everyday ingredients. A little bit of salmon goes a long way in this dish, making it an impressive meal without breaking the bank!
Serving Suggestions
What goes best with this Salmon and Spinach Pasta, you ask? Here are some ideas:
- A crisp side salad with a vinaigrette dressing for something light and refreshing.
- Garlic bread for dipping into that creamy sauce, yum!
- Steamed veggies, like broccoli or green beans, for added color and nutrients.
Storage and Reheating
This pasta dish keeps nicely in the fridge for about 3-4 days in an airtight container. When reheating, I recommend doing so in a pot over low heat, stirring occasionally. If it seems a bit dry, drizzle in a touch of olive oil or a sip of pasta water to bring it back to life.
Freezer-friendly?
This one is a bit tricky with the creamy yogurt sauce, but if you want to freeze it, let it cool completely, place it in a freezer-safe container, and try to eat it within a month.
So there you have it! My secret to a quick yet delicious meal that brings the family together and satisfies those weeknight cravings is this Salmon and Spinach Pasta. It’s like that trusty friend who always knows how to make everything feel better after a long day. I hope you love making this as much as I do; trust me, your family will appreciate it, too!
Can’t wait to hear how you make this recipe your own! Enjoy, and happy cooking! And for more recipes, follow us on Pinterest.
Print
Quick Salmon & Spinach Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A delightful one-pot meal that combines salmon, spinach, and rigatoni in a creamy Greek yogurt sauce, ready in just 30 minutes.
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)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of one lemon
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat your oven to 400°F.
- Prepare the salmon by placing it skin-side down on a lined baking sheet and sprinkle with dill, lemon zest, salt, and pepper. Bake for 7-10 minutes until opaque and flakes easily.
- Meanwhile, cook the rigatoni according to package instructions until al dente, reserving 1 cup of pasta water before draining.
- Return the drained pasta to the pot over low heat, add spinach, and stir until wilted (about 2-3 minutes).
- Mix in Greek yogurt, fresh lemon juice, and red pepper flakes, using reserved pasta water to reach desired consistency.
- Gently toss in baked salmon chunks until coated in the sauce. Remove from heat and serve.
Notes
This dish is highly customizable; you can substitute salmon with chicken or tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg