Ingredients
Scale
- 1 pound salmon fillet with skin
- 12 oz rigatoni (or your favorite pasta)
- 4 cups baby spinach leaves
- 1/2 cup Greek yogurt
- Fresh lemon juice
- Zest of one lemon
- 2 teaspoons dried dill (or 1 tablespoon fresh)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the salmon skin-side down on the baking sheet; season it with dill, lemon zest, salt, and pepper. Bake for 7-10 minutes until opaque and flaky.
- In a large pot, boil water and cook the rigatoni according to package instructions until al dente (8-10 minutes). Reserve about 1 cup of pasta water before draining.
- Return drained pasta to the pot over low heat; add spinach and toss until wilted. Mix in Greek yogurt, fresh lemon juice, and red pepper flakes, adjusting consistency with reserved pasta water if needed.
- Gently fold in salmon chunks and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg