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Salmon spinach pasta makes for a weeknight meal that feels elegant but is wonderfully simple to pull together. The creamy Greek yogurt sauce hugs rigatoni and juicy flakes of roasted salmon, while plenty of lemon zest and dill keep things bright. This is a go-to whenever I crave something wholesome and just a bit special without spending all night in the kitchen.
The first time I made this was late spring when wild salmon came into season and spinach was sweet and tender at the market. My partner said it tasted like something you would order at a favorite bistro.
Ingredients
- Salmon fillet: Choose a center-cut piece for even cooking. Look for sustainable or wild-caught if possible for best flavor and texture
- Rigatoni or favorite pasta: Its grooves catch the creamy sauce beautifully. Any sturdy pasta shape like penne or fusilli works well
- Baby spinach leaves: Tender spinach cooks down quickly and makes the dish feel vibrant and light. Check for fresh green leaves without bruising
- Greek yogurt: Gives a creamy body and slight tang to the sauce. Use whole milk yogurt for the silkiest result
- Dried or fresh dill: Lends a signature herbal note. Fresh dill pops but dried still works in a pinch
- Salt: Essential for the salmon and for flavoring your pasta water
- Black pepper: Adds gentle background heat and brings out the aroma of the fish
- Lemon zest: Super brightens the whole dish. Use a microplane and only zest the yellow part
- Fresh lemon juice: Adds a final lift and balances the richness of the yogurt
- Red pepper flakes: For gentle warmth without overpowering the fresh flavors
Step-by-Step Instructions
- Prepare the Salmon:
- Place the salmon on a parchment lined baking sheet skin side down. Sprinkle evenly with dill lemon zest salt and black pepper. Roast in a 400 degree oven for seven to ten minutes until the salmon just turns opaque and flakes with a fork. Let it cool slightly then use a fork to gently separate the flesh from the skin and break into large bites.
- Boil the Pasta:
- Cook the rigatoni in a well salted pot of boiling water for about eight to ten minutes. Aim for al dente so the pasta still has a little bite. Once it is cooked scoop out a cup of cooking water and set aside before draining the rest.
- Wilt the Spinach:
- Add the drained pasta back to the warm pot over low heat. Add all of the baby spinach and toss with tongs until the leaves wilt down and become silky. This only takes about a minute or two.
- Mix the Yogurt Sauce:
- Into the pasta and spinach add Greek yogurt a generous squeeze of lemon juice and red pepper flakes. Pour a splash of reserved pasta water to loosen the sauce until it coats the pasta in a light layer. Taste and adjust with extra salt or lemon as you like.
- Combine with Salmon and Serve:
- Gently fold the roasted salmon chunks into the creamy pasta so each bite has a bit of fish and greens. Serve immediately with extra dill or lemon zest scattered on top.
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I adore Greek yogurt in this recipe. It keeps things light yet feels decadent. I remember my niece once stirred in a little extra yogurt at the table because she loved how it made her pasta even more luscious.
Storage Tips
If you have leftovers let the pasta and sauce cool completely before transferring to airtight containers. Store in the refrigerator for up to two days. When reheating add a tablespoon of water or milk and gently warm on the stove over low heat to keep the sauce creamy and avoid drying out the salmon.
Ingredient Substitutions
You can use any flaky fish such as trout or cod instead of salmon. For yogurt free or dairy free options try a cashew cream or a good quality plant based yogurt. Arugula or baby kale can replace spinach though the flavor will be a bit more peppery. If you do not have rigatoni penne or even farfalle will work great.
Serving Suggestions
Serve with a green salad tossed in a simple vinaigrette or a plate of roasted asparagus. This pasta pairs well with a crisp white wine such as Sauvignon Blanc. If you have fresh herbs on hand top each plate with chopped parsley chives or extra dill.
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When I discovered the key was saving pasta water to thin the yogurt sauce my pasta nights completely changed. It makes all the difference for a glossy not too thick sauce.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, you can substitute rigatoni with penne, fusilli, or any pasta you prefer. Adjust cooking times as needed for the pasta shape.
- → Is it possible to use fresh dill instead of dried?
Absolutely. Fresh dill provides brighter flavor. Use one tablespoon of fresh dill in place of two teaspoons dried.
- → Can I make this dish ahead of time?
You can prepare ingredients in advance, but combine the sauce and salmon just before serving for best texture.
- → What is a good alternative to Greek yogurt?
Sour cream or crème fraîche work well as substitutes for Greek yogurt, keeping the sauce creamy and tangy.
- → How do I prevent the salmon from overcooking?
Bake the salmon only until it's just opaque and flakes easily. Thinner fillets will cook faster, so check after 7 minutes.