Salmon Spinach Pasta (Print Version)

# Ingredients:

→ Main Ingredients

01 - 4 cups fresh spinach

02 - 12 oz of your go-to pasta (rigatoni works great)

03 - 1 pound of salmon with the skin on

04 - Half a cup of plain Greek yogurt

→ Seasonings

05 - Zest from one lemon

06 - A couple teaspoons of dried dill or a tablespoon if fresh

07 - A tiny pinch of hot pepper flakes

08 - Juice from a lemon

09 - 1/2 teaspoon of salt

10 - 1/4 teaspoon of black pepper

# Instructions:

01 - Turn your oven to 400°F. Line a baking tray, place the salmon skin-down on it, and sprinkle on lemon zest, dill, pepper, and some salt.

02 - Bake that salmon for 7-10 minutes till it's opaque and flakes apart. Scoop it off the skin and break it into pieces.

03 - Boil your pasta for 8-10 minutes to keep it firm. Before draining, keep one cup of the water aside.

04 - Pop the pasta back into the pot on low heat. Toss in the spinach and stir till it softens. Stir in yogurt, hot pepper flakes, and some lemon juice. Use the pasta water to adjust the sauce's thickness if needed.

05 - Gently fold in chunks of the salmon till they're all coated in sauce. Take it off the heat and enjoy.

# Notes:

01 - This is a light and tasty meal with salmon, spinach, and pasta in a creamy yogurt-based sauce.

02 - Don’t worry if you don’t have fresh salmon—frozen or canned works too.

03 - Skip adding oil to the pasta water so the sauce sticks better to your noodles.

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