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Salmon Pasta With Lemon and Dill

An elegant pasta dish that’s surprisingly easy to make? Sign us up! This light pasta is full of bright, yummy flavors and great for a busy weeknight family dinner or a meal shared with friends. The lemon and dill truly shine in this recipe, so don’t skimp on the details. If fresh fish is not readily available, canned salmon works just as well!
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Course: Dinner
Cook Time: 25 minutes
Servings: 4


  • 8 oz. whole wheat bowtie pasta (any short noodle)
  • Tbsp. olive oil (divided)
  • 2 6- oz. fresh wild salmon filets (canned will work; read directions)
  • 3/4 tsp. sea salt (divided)
  • ½ tsp. pepper (divided)
  • 8 oz. mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 3 cups fresh spinach (coarsely chopped)
  • Zest of one lemon
  • 3 Tbsp. lemon juice (1 large lemon)
  • ¼ cup fresh dill, chopped, plus 1 Tbsp. for garnish (optional)
  • Parmesan cheese (optional)
  • Lemon juice (optional)
  • Red pepper flakes (optional)


  • Bring a large pot of water to a boil. Add pasta and cook according to package instructions.
  • Heat a large non-stick skillet on medium-high heat. Add ½ Tbsp. of olive oil.
  • For fresh salmon: Rinse salmon with cold water, pat dry with a clean paper towel and sprinkle with sea salt and pepper to taste. Once oil is hot, swirl it around the pan until coated. Add salmon filets with the skin side up and cook for four minutes. Flip the salmon using tongs (it should be slightly brown on the flesh) and cook for four more minutes, or until cooked through. The salmon will continue to cook slightly as it rests. Remove the salmon from the skillet to a plate and set aside. Once it has cooled for a few minutes, flake the salmon into bite-sized pieces using a fork. If using canned salmon, add it to the pasta directly in step 7.
  • Meanwhile, add ½ Tbsp. of olive oil to the hot skillet. Once hot, add sliced mushrooms and minced garlic. Cook, stirring continuously, until mushrooms are cooked through, about three minutes.
  • Add spinach to the pan, one handful at a time, until wilted, about 1-2 minutes. Remove the pan from heat.
  • Once the pasta is cooked, drain and add it to the pan with veggies. Stir well.
  • After letting the mixture cool for one minute, add 2 Tbsp. olive oil, ½ tsp. sea salt, ¼ tsp. pepper, fresh dill and lemon juice and zest. Stir gently until the “sauce” is evenly dispersed on all the noodles. Add in seared, flaked or canned salmon, and gently combine once more. Taste and add additional sea salt or pepper if needed.
  • If desired, top with Parmesan cheese, an extra squeeze of lemon, red pepper flakes or more fresh dill. Enjoy!


  • Fresh basil is an excellent substitution if you can’t find fresh dill.
  • You can also bake the salmon for 12-18 minutes (depending on thickness) in an oven at 400°F. Remove from the oven and flake once cooled. Prepare noodles and resume at step 4.
  • Frozen peas make a delicious addition! Add them right before adding spinach. Heat for about two minutes or until warm and cooked through, then add the spinach.
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