This Salmon Spinach Pasta is a healthy twist on classic creamy pasta dishes. Featuring flaky baked salmon, tender spinach, and a light Greek yogurt sauce, it comes together in just 20 minutes—perfect for weeknight dinners. The combination of lemon zest, dill, and red pepper flakes adds brightness and subtle heat, making this dish flavorful yet nourishing.
Why You’ll Love This Recipe
- Light yet creamy: Greek yogurt replaces heavy cream without sacrificing creaminess.
- Fast & easy: Ready in just 20 minutes, ideal for busy nights.
- Versatile: Works with fresh, frozen, or canned salmon, and any pasta shape.
- Nutrient-packed: Salmon provides protein and omega-3s, while spinach adds vitamins and color.
Ingredients
Main Ingredients:
- 1 lb salmon fillet (skin-on or off)
- 12 oz pasta (rigatoni, penne, or your favorite)
- 4 cups baby spinach
- 1/2 cup Greek yogurt
Seasonings & Flavorings:
- 2 tsp dried dill (or 1 tbsp fresh)
- Zest of 1 lemon + juice of 1/2 lemon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat & Bake Salmon: Preheat oven to 400°F. Place salmon on a parchment-lined baking sheet, skin-side down. Season with dill, lemon zest, salt, and pepper. Bake 7–10 minutes until opaque and flaking easily. Remove skin and break salmon into chunks.
- Cook Pasta: Boil pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Wilt Spinach & Make Sauce: Return pasta to the pot over low heat. Add spinach and toss until wilted. Stir in Greek yogurt, lemon juice, and red pepper flakes. Add reserved pasta water a little at a time until sauce reaches desired consistency.
- Combine & Serve: Gently fold in salmon chunks, coating them with the sauce. Serve immediately while warm.
Tips & Variations
- Frozen salmon: Thaw before baking, or use canned salmon in a pinch.
- Add extra veggies: Mushrooms, zucchini, or cherry tomatoes work well.
- Adjust heat: Increase or omit red pepper flakes to taste.
- Greek yogurt tip: Let pasta cool slightly before mixing in yogurt to prevent curdling.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop, adding a splash of pasta water if needed.
This Salmon Spinach Pasta is a quick, healthy, and satisfying dinner that balances creamy indulgence with light, fresh flavors—perfect for family meals or meal prep.