This Salmon Spinach Pasta is one of those weeknight dishes that feels both comforting and a little celebratory. I first put this combination together on a busy spring evening when I had a pound of salmon in the fridge and a craving for something fresh but simple. The result was a silky, lemon-kissed sauce made with Greek yogurt, plenty of bright lemon, and a touch of dill that pairs perfectly with flaky baked salmon and sturdy rigatoni. It’s become a staple for nights when we want a balanced meal without fuss.

What makes this dish special is its contrast of textures and flavors: the firm tube pasta that holds pockets of sauce, the tender flakes of salmon that add richness and umami, and the quick wilt of baby spinach that keeps the dish light and green. The red pepper flakes give a subtle warmth while lemon zest and juice brighten every bite. I love that it’s adaptable—use your favorite short pasta, switch to fresh dill when in season, or make it spicier if you prefer a bolder finish. This version is reliably ready in 30 minutes, which makes it a go-to for busy cooks who still want something memorable on the table.

Ingredients

• Salmon (1 pound, skin-on fillet): Choose wild-caught or farm-raised depending on your preference; a center-cut fillet works best. Skin helps protect the flesh while baking and makes it easier to remove after cooking.
• Rigatoni (12 ounces): Any sturdy short pasta like penne or fusilli will do; rigatoni’s ridges and hollow center trap sauce nicely. Use a good brand like Barilla or De Cecco for reliable texture.
• Baby spinach (4 cups): Fresh leaves wilt quickly into the warm pasta—look for bright green, crisp leaves with no yellowing for best flavor.
• Greek yogurt (1/2 cup): Full-fat or 2% works best for creaminess; nonfat can curdle more easily when heated, so if using nonfat, stir in off heat and thin carefully with pasta water.
• Dill (2 teaspoons dried or 1 tablespoon fresh): Dill complements salmon beautifully—use fresh when available for a brighter herbaceous note.
• Lemon (zest of 1 lemon + fresh juice): Zest adds aromatic oils; juice brightens and balances the yogurt’s tang. Use organic if you plan to zest the peel.
• Seasonings: 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes for a gentle heat—adjust to taste.

Instructions

Preheat and season: Preheat your oven to 400°F. Line a baking sheet with parchment or foil and place the salmon fillet skin-side down. Pat the salmon dry, then season evenly with dill, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. The dry surface helps the seasoning adhere and promotes even baking. Bake the salmon: Bake for 7 to 10 minutes, depending on thickness—start checking at 7 minutes. The fish is done when it’s opaque throughout and flakes easily with a fork. Remove from the oven, let rest 2 minutes, then slide the fillet off the skin and gently break into large chunks. Resting locks in juices and makes it easier to handle. Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni until al dente, about 8 to 10 minutes. Before draining, reserve 1 cup of the pasta cooking water and set aside—this starchy water is key for loosening and smoothing the sauce. Wilt the spinach and make the sauce: Return the drained pasta to the warm pot over low heat. Add the 4 cups baby spinach and toss until wilted. Off the heat or over the lowest setting, stir in 1/2 cup Greek yogurt, a squeeze of fresh lemon juice to taste, and the red pepper flakes. Add reserved pasta water a few tablespoons at a time to reach a silky sauce that coats the pasta evenly. Combine and serve: Gently fold in the salmon chunks, taking care not to break them up too much. Taste and adjust seasoning with salt, pepper, and more lemon if needed. Serve immediately while warm, with optional extra lemon wedges and a sprinkle of fresh dill or parsley.

Storage Tips

Store leftover salmon and pasta separately when possible. Keep salmon chunks in an airtight container in the refrigerator for up to 3 days; pasta with sauce will keep about 2 days before texture declines. For freezing, place cooled salmon in a single layer on a sheet and flash freeze, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat gently on low in a skillet with a splash of water. When reheating combined pasta, add a tablespoon or two of water to revive the sauce and stir frequently to prevent drying.

Ingredient Substitutions

If salmon isn’t available, substitute with cooked shrimp or flaked white fish like cod; reduce baking time for delicate fillets. For a dairy-free version, replace Greek yogurt with a dairy-free yogurt (unsweetened) or a beurre blanc-style sauce made with a tablespoon of butter substitute whisked with warm reserved pasta water. Swap rigatoni for gluten-free pasta if needed—note that cook times and sauce absorption will vary. For herb swaps, tarragon or parsley can replace dill, though dill’s anise-like aroma is especially complementary to salmon.

Serving Suggestions

Serve with simple accompaniments: a crisp green salad with lemon vinaigrette and thinly sliced fennel or a warm garlic-roasted vegetable like asparagus. Add toasted pine nuts or slivered almonds for crunch, or shave Pecorino Romano for a salty finish if you don’t need to avoid dairy. For a casual family meal, offer lemon wedges and extra red pepper flakes at the table so everyone can adjust brightness and heat to taste.

Cultural Background

This dish draws on Mediterranean flavor principles—fresh herbs, lemon, and olive-rich seafood—while leaning on pantry-friendly pasta typical of Italian cooking. Combining yogurt with pasta is more modern than traditional, borrowing from global techniques that use cultured dairy to add tang and creaminess without heavy cream. The salmon element nods to coastal cuisines that pair oily fish with bright citrus and herbs to cut richness and highlight natural flavors.

Meal Prep Tips

For efficient weekly prep, cook the pasta and salmon separately early in the day and store cooled components in airtight containers. Assemble spinach and sauce just before serving so greens remain vibrant and yogurt doesn’t thin excessively. Portion into microwave-safe containers if prepping lunches—add lemon juice before reheating to refresh flavors. Use measured reserved pasta water in a small jar so you can re-create the sauce easily when reheating.

This recipe is a simple framework: reliable technique with room for personalization. Make it your own by adjusting herbs, swapping pastas, or adding a splash of olive oil for richness. I hope it becomes a go-to for your weeknight rotation just like it did for mine—bright, satisfying, and straightforward to prepare.