Loading...

Preheat oven to 375°F (190°C). Lightly spray a 9x13 inch baking dish with cooking spray.

Cook pasta according to package directions until al dente. Drain well and set aside.

While pasta cooks, prepare the salmon. In a medium bowl, combine salmon cubes with lemon juice, garlic powder, dried dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss gently to coat.

Heat a large non-stick skillet over medium heat. Spray lightly with cooking spray. Add the seasoned salmon and cook for 3-4 minutes, flipping once, until lightly browned and cooked through. Remove salmon from skillet and set aside.

In the same skillet, spray again with cooking spray if needed. Add the chopped onion and sauté over medium heat for 5-7 minutes until softened and translucent.

Add minced garlic to the skillet and cook for 1 minute until fragrant.

Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Reduce heat to low. Stir in the fat-free cream cheese until melted and smooth. Remove from heat and stir in the Greek yogurt, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes (if using).

Add the fresh spinach to the warm sauce. Stir until the spinach wilts, about 1-2 minutes.

Combine the cooked pasta, creamy spinach sauce, and cooked salmon in the large baking dish. Stir gently to ensure everything is evenly coated.

Sprinkle additional grated Parmesan cheese over the top of the pasta bake.

Bake for 15-20 minutes, or until bubbly and heated through. Serve hot.


Preheat oven to 375°F (190°C). Lightly spray a 9x13 inch baking dish with cooking spray.

Cook pasta according to package directions until al dente. Drain well and set aside.

While pasta cooks, prepare the salmon. In a medium bowl, combine salmon cubes with lemon juice, garlic powder, dried dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss gently to coat.

Heat a large non-stick skillet over medium heat. Spray lightly with cooking spray. Add the seasoned salmon and cook for 3-4 minutes, flipping once, until lightly browned and cooked through. Remove salmon from skillet and set aside.

In the same skillet, spray again with cooking spray if needed. Add the chopped onion and sauté over medium heat for 5-7 minutes until softened and translucent.

Add minced garlic to the skillet and cook for 1 minute until fragrant.

Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Reduce heat to low. Stir in the fat-free cream cheese until melted and smooth. Remove from heat and stir in the Greek yogurt, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes (if using).

Add the fresh spinach to the warm sauce. Stir until the spinach wilts, about 1-2 minutes.

Combine the cooked pasta, creamy spinach sauce, and cooked salmon in the large baking dish. Stir gently to ensure everything is evenly coated.

Sprinkle additional grated Parmesan cheese over the top of the pasta bake.

Bake for 15-20 minutes, or until bubbly and heated through. Serve hot.
