Creamy Salmon Greek Yogurt Pasta with Dill and Lemon
A bright, weeknight dinner in Greek-inspired flavors: silky Greek yogurt folds into al dente pasta, quickly embraced by salmon, dill, and lemon. It's balanced, protein-forward, and pantry-friendly, delivering restaurant-like creaminess without heavy sauce.
- Prep Time: 15 min
- Cook Time: 12 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 6 oz pasta (penne or fusilli)
- ½ lb salmon fillet, skin removed
- ½ cup plain Greek yogurt
- ½ 1/2 cup grated Parmesan cheese
- ½ tbsp lemon zest
- 1 tbsp lemon juice
- 1 cloves garlic, minced
- 1 cups baby spinach (optional)
- 1 tbsp olive oil
- ½ tbsp fresh dill, chopped
- ½ Salt to taste
- ½ Black pepper to taste
Instructions
- Cook pasta in salted water until al dente, then reserve 1/2 cup cooking water and drain.
- Season salmon with salt and pepper; sear in olive oil 3-4 minutes per side until flaky, then flake into large pieces.
- Whisk Greek yogurt, Parmesan, lemon zest, lemon juice, garlic, and a pinch of salt until smooth.
- Tlick in hot pasta water gradually to loosen sauce; fold in yogurt mixture, salmon, and spinach until coated and glossy, 1-2 minutes.
- Stir in dill, adjust seasoning, and plate with extra lemon wedges.
Chef’s Pro Tips
- Reserve pasta water to adjust sauce consistency if needed.
- Finish with a quick squeeze of lemon for brightness.
- Brown salmon edges slightly for texture contrast.
Serving Suggestions
Serve with steamed green beans or a side salad and crusty bread to soak up the sauce.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently and stir in a splash of water if the sauce thickens.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 32 |
| carbs | 44 |
| fat | 22 |
| fiber | 4 |
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