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Dinner recipe · from the recipe book

Salmon Orecchiette with Dill-Spinach Herb Sauce

Flaky roasted salmon tossed with tender orecchiette in a bright, creamy dill, spinach and lemon sauce with a little crunch from toasted almonds.

Salmon Orecchiette with Dill-Spinach Herb Sauce

Ingredients

  • 12⅔ cups3,000 gWater
  • 1¼ tsp8 gSaltdivided
  • 12 oz340 gPasta, dryshort shape such as orecchiette
  • 1 lb500 gSalmon filletskin removed, cut into 4 pieces
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gOlive oildivided
  • 6⅔ cups loosely packed200 gBaby spinachdivided
  • 1⅔ cups sprigs15 gFresh dillfronds picked
  • ⅓ cup chopped20 gFresh parsleyleaves and tender stems
  • 2 cloves6 gGarlicpeeled
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest
  • 3½ tbsp whole30 gAlmondssliced or chopped

Steps

  1. Bring the water to a boil in a large pot with half of the salt.
  2. While the water heats, make the herb sauce: blend half of the spinach with the dill, parsley, garlic, Greek yogurt, lemon juice, lemon zest, half of the olive oil and a quarter of the salt until smooth. Set aside.
  3. Pat the salmon dry and season it with the remaining salt and the black pepper.
  4. Toast the almonds in a dry large skillet over medium heat, stirring, for 3 to 4 minutes until golden; transfer to a plate.
  5. Add the remaining olive oil to the skillet over medium-high heat. Cook the salmon 3 to 4 minutes per side until it flakes easily and reaches 145°F (63°C). Move it to a plate and break it into large flakes.
  6. Meanwhile, cook the pasta in the boiling water until al dente, about 10 minutes. Reserve 1 cup of the pasta water, then drain.
  7. Return the skillet to low heat, add the pasta and the remaining half of the spinach, and toss until the spinach wilts, about 1 minute.
  8. Take the skillet off the heat and stir in the herb sauce with a splash of reserved pasta water until glossy, adding more water as needed.
  9. Gently fold in the salmon, top with the toasted almonds and serve right away.

Contains: Milk, Fish, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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