Mediterranean Salmon Spaghetti with Feta and Spinach

This vibrant pasta dish brings together the best of Mediterranean flavors in one comforting bowl. Al dente spaghetti is tossed in a creamy feta sauce infused with garlic, Italian seasoning and a squeeze of lemon, then loaded with fresh spinach, juicy tomatoes and flaky salmon. It’s a satisfying meal that feels both indulgent and fresh.

Perfect for busy weeknights, this recipe comes together in about 30 minutes and uses simple ingredients you can find at any grocery store. The creamy sauce gets its richness from cream cheese and feta, while the dill and scallions add a bright, herby finish. Serve with extra lemon wedges for a pop of acidity that balances the richness.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry all produce. Mince the garlic, slice the scallions (separate whites and greens), chop the dill, dice the tomato into 1/2-inch pieces and quarter the lemon.
2. Once the water boils, add the spaghetti and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
3. While the pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add the garlic, scallion whites, Italian seasoning, salt and pepper. Cook, stirring, until fragrant, about 1 minute.
4. Reduce the heat to medium. Stir in the cream cheese, half the dill, half the feta and 1/4 cup of the reserved pasta water. Cook, stirring and smashing the feta with a spoon, until the sauce is creamy and thickened, 2-3 minutes.
5. Add the diced tomato and spinach (in batches if needed). Cook, stirring, until the tomato softens and the spinach wilts, 2-3 minutes. Season with salt and pepper to taste. Remove from heat.
6. Add the cooked spaghetti to the pan with the sauce. Drizzle with olive oil, squeeze in some lemon juice and add the remaining dill to taste. Toss until the pasta is well coated. If the sauce seems dry, add more reserved pasta water a splash at a time.
7. Divide the pasta between bowls. Top with the scallion greens and remaining feta. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well. You can also use short pasta like penne or rigatoni.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.

Can I make this dish vegetarian?

Absolutely! Omit the salmon and add more vegetables like roasted red peppers, artichoke hearts or mushrooms. You can also add a can of chickpeas for protein.