Greek Diner Spaghetti with Salmon
Topped with Tomato, Spinach, Feta & Dill
- Wheat
- Milk
- Fish
What do you get when you combine bright, bold Greek flavors with spaghetti simplicity? This pasta-rrific dish! A lush and creamy sauce is imbued with briny feta, fragrant Mediterranean herbs, and perky lemon, then it’s tossed with al dente spaghetti, tomato, and baby spinach. The finishing touch? More herbs, scallion greens, and of course—everything’s betta with more feta!
Ingredients
2 clove
Garlic
2 unit
Scallions
¼ ounce
Dill
1 unit
Tomato
1 unit
Lemon
6 ounce
Spaghetti
(Contains: Wheat)
1 tablespoon
Italian Seasoning
2 unit
Veggie Stock Concentrate
2 tablespoon
Cream Cheese
(Contains: Milk)
½ cup
Feta Cheese
(Contains: Milk)
5 ounce
Spinach
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Mince dill. Dice tomato into ½-inch pieces. Quarter lemon.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1 ½ cups for 4 servings), then drain.
• Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add garlic, scallion whites, Italian Seasoning, salt, and pepper. Cook, stirring, until fragrant and slightly softened, 1 minute. • Reduce heat to medium; stir in stock concentrates, cream cheese, half the dill, half the feta, and ¼ cup pasta cooking water (⅓ cup for 4 servings). (Ladle straight from the pot if pasta hasn’t finished cooking yet.) Cook, stirring and smashing feta with the back of a spoon or spatula, until sauce is creamy and thickened, 2-3 minutes. • Stir in tomato and spinach (add in batches if necessary). Cook, stirring, until tomato is softened and spinach is wilted, 2-3 minutes. Taste and season with salt and pepper. Remove from heat.
• To pan with sauce, stir in spaghetti, a drizzle of olive oil, a squeeze of lemon juice, and as much remaining dill as you like; toss until thoroughly coated. TIP: If needed, add another drizzle of olive oil and more reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce. • Divide pasta between bowls; top with scallion greens and remaining feta. Serve with any remaining lemon wedges on the side.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved this dish, praising its delicious taste. Some found adding kalamata olives enhanced the Greek flavors 🫒.
- Ease of prep: Instructions didn't mention how to incorporate the salmon; consider clearer guidance for protein add-ons.
- Suggestions: Try boosting flavor with extra garlic cloves or a pinch of red pepper. Adding salmon is highly recommended for a more complete meal.
Reviews from our home cooks
We loved this meal. We did feel it needed the salmon to feel complete and taste its best.
Delicious! I added about 5 more garlic cloves and some red pepper.
This was not a good selection for my dietary constraints. It tasted good though.
It's delicious but for picky eaters it wasn't a favorite
