This Salmon Spinach Pasta has been a weekday lifesaver in my kitchen for years. I first put this combination together on a busy Thursday evening when I had a leftover salmon fillet and a craving for something creamy but bright. The result was unexpectedly comforting: flaky salmon chunks wrapped in a tangy Greek yogurt sauce, pockets of wilted baby spinach, and al dente rigatoni that soaks up every bit of lemony flavor. It quickly became our go-to for nights when we wanted something that felt special without requiring a lot of hands-on time.

What I love about this dish is its balance of textures and flavors. The salmon gives a rich, buttery mouthfeel while the yogurt adds a silky tang that contrasts with the fresh brightness of lemon zest and juice. Baby spinach wilts into the pasta and keeps the dish feeling light, and a pinch of red pepper flakes gives just enough heat to keep it interesting. I often think back to the first time I served this to friends — they were convinced it had been simmering for hours when, in reality, it was on the table in under 30 minutes.

Ingredients

• Salmon (1 pound): Look for a center-cut fillet with the skin on; skin keeps the fish moist while baking. I prefer wild-caught when possible for flavor, but farmed Atlantic gives consistent texture. If you see a vacuum-packed, center-cut fillet from brands like Vital Choice or your local fishmonger, that’s ideal.
• Pasta (12 ounces rigatoni): Any short tubular pasta works — rigatoni, penne, or casarecce. I use Barilla rigatoni for even cooking and good sauce cling; cook to al dente so it finishes perfectly when tossed with the sauce.
• Baby spinach (4 cups): Fresh baby spinach wilts quickly and keeps color. Avoid bigger mature leaves unless chopped finely; baby leaves provide a tender texture and subtle flavor.
• Greek yogurt (1/2 cup): Full-fat or 2% Greek yogurt gives the creamiest mouthfeel; Fage Total 2% or Chobani full-fat are reliable choices. The yogurt adds tang and body without the heaviness of cream.
• Dill (2 teaspoons dried or 1 tablespoon fresh): Dill pairs beautifully with salmon and lemon. If you have fresh dill, tear leaves and add a bit more for brightness.
• Seasonings: 1/2 teaspoon salt, 1/4 teaspoon black pepper, zest of one lemon plus a tablespoon of fresh lemon juice, and 1/4 teaspoon red pepper flakes for a gentle heat lift.

Instructions

Preheat and season the salmon: Preheat the oven to 400°F. Line a baking sheet with parchment or a silicone mat. Place the salmon fillet skin-side down and pat it dry to promote a quick, even bake. Sprinkle 2 teaspoons dried dill (or 1 tablespoon fresh), the zest of one lemon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper evenly across the top. Let it sit while the oven comes to temperature so flavors settle into the flesh (5–10 minutes). Bake the salmon: Bake at 400°F for 7–10 minutes depending on thickness; you’re aiming for opaque flesh that flakes easily with a fork. A medium-thickness fillet usually takes about 8 minutes. If you have a thermometer, pull it at 125–130°F for tender, slightly underdone salmon that will continue to cook in the warm pasta. Prepare the pasta: While the salmon bakes, bring a large pot of salted water to a rolling boil and cook 12 ounces rigatoni for 8–10 minutes until al dente. Before draining, reserve 1 cup of the pasta cooking water — the starchy liquid helps thin and bind the sauce. Finish the greens: Return the drained pasta to the pot over low heat. Add 4 cups baby spinach and toss until just wilted — this takes 30–60 seconds. The residual heat will soften the leaves without making them soggy and keeps the bright green color. Make the sauce and combine: Stir in 1/2 cup Greek yogurt, 1 tablespoon fresh lemon juice, and 1/4 teaspoon red pepper flakes. Add a few tablespoons of the reserved pasta water to create a smooth, glossy sauce; continue adding water a tablespoon at a time until you reach a light, creamy coating. Gently fold in salmon chunks, breaking the fillet off the skin and into large pieces, so it stays flaky and visible in the pasta. Taste and adjust seasoning with additional salt, pepper, or lemon as needed. Serve while warm: Remove from heat, plate immediately, and finish with an optional extra drizzle of olive oil, a sprinkle of fresh dill or parsley, and a final zest of lemon. Serve with lemon wedges at the table so guests can brighten their portion to taste.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze portions, remove any dressing-like sauces and freeze the salmon and pasta separately in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating. To reheat, warm gently in a nonstick skillet on low with a tablespoon of water or milk per serving to revive the sauce; avoid microwaving at high heat as the salmon can overcook and become dry. Look for bright green spinach and flaky salmon as indicators of freshness when reheating.

Ingredient Substitutions

If you don’t have rigatoni, swap in penne, farfalle, or a short whole-wheat pasta. For a gluten-free option, use chickpea or brown rice pasta and slightly reduce the cooking time to prevent mushiness. If you’re dairy-free, choose a coconut or plain unsweetened cashew yogurt and add a teaspoon of olive oil to round out mouthfeel. Want a creamier finish? Stir in 2 tablespoons of mascarpone or cream cheese at the end, but reduce the yogurt to 1/4 cup so the dish doesn’t become overly heavy.

Serving Suggestions

Serve with a crisp green salad tossed in a lemon vinaigrette and crusty bread to mop up any remaining sauce. Garnish with toasted pine nuts for crunch or a few slices of avocado for creaminess. This pairs well with a chilled Sauvignon Blanc or a light, citrusy lager. For an elegant dinner, plate individual portions and finish with a small sprig of dill and extra lemon zest for color and brightness.

Cultural Background

This dish blends Mediterranean ingredients — lemon, dill, and olive oil flavors — with a quick American weeknight approach. Salmon has long been central to northern coastal cuisines, while pasta brings in Italian influence. Combining yogurt with pasta is a modern, health-oriented twist that offers creaminess without heavy cream, reflecting current home-cooking trends that favor fresh, balanced meals.

Seasonal Adaptations

In spring and summer, use extra lemon and add a handful of fresh chopped herbs like dill and chives. In colder months, swap baby spinach for sautéed kale or Swiss chard and consider adding roasted cherry tomatoes for sweetness. For a holiday table, finish with toasted almonds and a drizzle of browned butter for a richer profile.

Meal Prep Tips

Cook the pasta and salmon separately for make-ahead meals. Toss cooled pasta with a little olive oil to prevent sticking, and portion the salmon into containers over the pasta. Refrigerate and reheat as described; add fresh spinach at serving time and warm briefly so it retains texture. This method saves 10–15 minutes on busy days and keeps the flavors fresher when eaten later in the week.

Bring this one-dish meal to your table when you want a satisfying, bright dinner that’s both nourishing and uncomplicated. It’s one of those recipes I return to again and again because it reliably delivers comfort with a fresh edge — and it always leaves people asking for the recipe.