Ingredients
Scale
- 1 pound salmon fillet with skin
- 12 oz rigatoni (or your favorite pasta)
- 4 cups baby spinach leaves
- ½ cup Greek yogurt
- Fresh lemon juice
- 2 teaspoons dried dill (or 1 tablespoon fresh)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Zest of one lemon
- ¼ teaspoon red pepper flakes
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the salmon skin-side down on the baking sheet, seasoning it with dill, lemon zest, salt, and pepper. Bake for 7-10 minutes until flaky.
- In boiling water, cook rigatoni according to package directions until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining.
- Return drained pasta to the pot over low heat. Add spinach and toss until wilted.
- Stir in Greek yogurt, lemon juice, red pepper flakes, and use reserved pasta water to adjust the sauce consistency.
- Gently fold in salmon chunks and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 540
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 80mg