Creamy Blackened Salmon & Greek Yogurt Pasta

Creamy Blackened Salmon & Greek Yogurt Pasta combines a spicy, seared crust on the fish with a tangy, high-protein sauce. Using Greek yogurt instead of heavy cream provides a lighter, "guilt-free" creaminess.

Ingredients

For the Blackened Salmon:

• Salmon: 2 fresh fillets (approx. 6 oz each), patted dry.

• Blackening Seasoning: 1 tbsp Smoked Paprika, 1 tsp each of garlic powder, onion powder, dried thyme, and dried oregano.

• Heat: ½ tsp Cayenne Pepper (adjust to your preference).

• Fats: 1 tbsp olive oil or melted butter.

For the Pasta & Sauce:

• Pasta: 8 oz Fettuccine, Spaghetti or Linguine.

• Creamy Base: ½ cup plain, full-fat Greek Yogurt (brought to room temperature to prevent curdling).

• Aromatics: 2 cloves garlic, minced, and ½ small onion, diced.

• Brightness: Zest and juice of ½ lemon.

• Freshness: 2 cups fresh baby spinach.

• Liquid: ¼ cup reserved pasta water.

Instructions

1. Boil the Pasta: Cook your pasta in a large pot of salted water according to package directions until al dente. Important: Reserve at least ½ cup of the starchy cooking water before draining.

2. Season the Salmon: Mix your paprika, garlic powder, onion powder, herbs, and cayenne in a small bowl. Brush the salmon fillets with a little oil or butter and press the spice mixture firmly onto the flesh side to create a thick coating.

3. Sear for the "Blackened" Crust: Heat a skillet (cast-iron is best) over medium-high heat. Add the salmon flesh-side down and cook for 3–4 minutes until a dark, flavorful crust forms. Flip and cook for another 3–4 minutes until the salmon is flaky and cooked through. Remove from the pan and set aside.

4. Sauté Aromatics: In the same pan, lower the heat to medium and add a touch more oil. Sauté the onions and garlic until translucent and fragrant (about 2–3 minutes).

5. Build the Sauce: Stir in the spinach until wilted. Turn the heat to low (excessive heat will cause yogurt to separate). Stir in the Greek yogurt, lemon juice, lemon zest, and a splash of the reserved pasta water. Whisk until you have a smooth, creamy sauce.

6. Combine: Add the cooked pasta to the sauce, tossing gently to coat. If the sauce is too thick, add more pasta water a tablespoon at a time until reaching your desired consistency.

7. Serve: Divide the pasta into bowls and top each with a blackened salmon fillet. Garnish with fresh parsley or extra lemon wedges.