Description
A delightful one-pot meal that combines salmon, spinach, and rigatoni in a creamy Greek yogurt sauce, ready in just 30 minutes.
Ingredients
Scale
- 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