Salmon Spinach Pasta Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 g salmon fillet with skin
02 -
340 g rigatoni or preferred pasta
03 -
120 g baby spinach leaves
04 -
120 ml Greek yogurt
→ Seasonings
05 -
2 teaspoons dried dill or 1 tablespoon freshly chopped dill
06 -
0.5 teaspoon salt
07 -
0.25 teaspoon ground black pepper
08 -
Zest of one lemon
09 -
Freshly squeezed lemon juice
10 -
0.25 teaspoon red pepper flakes
# Instructions:
01 -
Preheat the oven to 200°C. Place the salmon fillet skin-side down on a lined baking tray and season evenly with dill, lemon zest, salt, and black pepper.
02 -
Bake the salmon for 7 to 10 minutes until opaque and easily flakes. Carefully remove from oven, detach from the skin, and break into large chunks.
03 -
Meanwhile, cook the pasta in a large pot of salted boiling water for 8 to 10 minutes until al dente. Reserve 240 ml of the cooking water before draining.
04 -
Return drained pasta to the pot over low heat. Add baby spinach and toss gently until wilted, then mix in Greek yogurt, lemon juice, and red pepper flakes. Gradually incorporate reserved pasta water, stirring to reach desired sauce consistency.
05 -
Gently fold salmon chunks into pasta and sauce until well coated. Remove from heat and transfer to serving bowls.
# Notes:
01 -
For best flavour, use fresh dill and wild-caught salmon. Adjust sauce consistency with pasta water for a creamier texture.