Spinach Salmon Pasta

This Velvety Salmon Spinach Pasta brings together flaky salmon, wilted spinach, and perfectly cooked pasta in a silky Greek yogurt mixture. The salmon's natural flavors work amazingly with the tangy lemon and fresh dill, while the Greek yogurt creates a luscious sauce that's much lighter than traditional cream-based options.

We stumbled upon this combo while trying to make our pasta nights a bit healthier. The Greek yogurt sauce was such a success that my husband, who usually only wants cream sauce, now specifically asks for this version.

Key Ingredients

• Salmon: Go for fresh, firm pieces with vibrant color and no fishy odor. Wild-caught gives the best taste, though good quality farmed salmon works nicely too.
• Pasta: Pick shapes that trap the silky sauce well. Ridged options like rigatoni or penne are ideal as they catch every bit of the sauce.
• Fresh Spinach: Brings color, nutrients, and a gentle earthy note. Stick with fresh instead of frozen for this dish.
• Greek Yogurt: Whole milk version delivers the silkiest sauce, but reduced fat is fine too. Just make sure it's unflavored.
• Fresh Lemon: Lifts all the flavors and works wonderfully with both the salmon and spinach.

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Straightforward Directions

Get Pasta Ready:

Fill a big pot with water and bring to a boil. Add plenty of salt until the water tastes salty like the ocean. Cook your pasta until it's just firm to the bite, about a minute less than what the box says. Save 1 cup of the cooking water before draining – you'll need this for the sauce.

Prepare the Salmon:

Wipe salmon dry with paper towels so seasoning sticks better. Sprinkle both sides with salt and pepper. Heat up some olive oil in a big pan over medium-high. Cook salmon with skin facing up for 4 minutes. Flip and cook 3-4 minutes more until it's just turned opaque.

Mix Up the Sauce:

Put pasta back in the pot on low heat. Add the Greek yogurt and keep stirring. Slowly pour in pasta water until you get the right thickness. Gently mix in spinach until it just starts to wilt. Stir in lemon juice and dill without being too rough.

Finish the Dish:

Break the salmon into big flakes. Carefully fold into your pasta mix. Give it a taste and adjust flavors as needed. Serve right away while it's still hot.

After making this dish countless times, I've found that getting the timing right makes all the difference. I start cooking the salmon when the pasta is halfway done, so everything finishes at just the right moment.

Watch Your Heat

Getting that smooth, silky sauce comes down to managing your heat. If you mix Greek yogurt with pasta that's too hot, it might break apart. I always let my pasta cool down for about a minute before adding the yogurt. The gentle warmth from the pasta heats the sauce perfectly without splitting it.

Prep Ahead Strategies

This dish tastes best fresh off the stove, but you can get parts ready ahead of time. Cook your salmon and keep it separate from the pasta. When you're ready to eat, warm up the pasta with a little water before mixing in the salmon.

Smart Cooking Advice

• Always dry your salmon with paper towels before adding seasoning – you'll get a much better crust.
• The pasta water is a must-have for getting the right sauce texture.
• If your sauce looks too thick, just add the reserved pasta water a little at a time.

I've tweaked this recipe many times, and now it hits that sweet spot between healthy and tasty. It's great for family dinners or meal prep, giving you restaurant-quality food without much work. The mix of protein-rich salmon, nutritious spinach, and filling pasta creates a complete meal that's both good for you and incredibly delicious.

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Frequently Asked Questions

→ Is frozen salmon okay?

Yep! Defrosted frozen salmon works great. You can even use canned if that’s all you’ve got.

→ Why keep some pasta water?

That starchy water can thin out the sauce if it gets too thick.

→ How do I make sure the salmon’s cooked?

It should be fully opaque, flake with a fork, and have an internal temp of 145°F.

→ Can I prep this ahead?

It’s best fresh, but extras can be saved—cooked salmon works great for meals during the week.

→ Why use yogurt instead of cream?

Yogurt gives creaminess without the fat and sneaks in extra protein for a healthier dish.