Spinach Salmon Pasta Meal (Print Version)
# Ingredients:
→ Key Ingredients
01 -
4 handfuls of fresh baby spinach
02 -
1 pound salmon, skin-on fillet
03 -
1/2 cup plain Greek yogurt
04 -
12 oz of your preferred pasta shape (like rigatoni)
→ Flavor Boosters
05 -
Zest from a single lemon
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2 tsp of dried dill (or a tablespoon of fresh dill)
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A squeeze of fresh lemon juice
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1/4 tsp of crushed red pepper
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1/4 tsp ground black pepper
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1/2 tsp fine salt
# Instructions:
01 -
Fire up the oven to 400°F. Lay the salmon skin-side down on a lined tray. Sprinkle with a mix of dill, lemon peel, salt, and black pepper.
02 -
Bake for 7 to 10 minutes, or until the salmon is cooked through and flakes easily. Remove the skin, then tear it into bite-sized pieces.
03 -
Boil your pasta until it's tender but firm (about 8-10 mins). Don’t forget to save a cup of the starchy water before draining!
04 -
Put the drained pasta back in the heated pot. Stir in the spinach until it wilts. Mix in the yogurt, chili flakes, lemon juice, and as much pasta water as needed to make the sauce silky.
05 -
Add your salmon pieces to the pasta, gently mixing so they’re coated in sauce. Take off the heat and dish up!
# Notes:
01 -
This light meal pairs tender salmon with creamy pasta and spinach for a no-stress dinner.
02 -
Switch out fresh salmon for canned or frozen if you’re short on time.
03 -
Steer clear of adding oil when boiling pasta—it’ll make the sauce slip off.