Tagliatelle with salmon-spinach cream sauce

Tagliatelle with salmon-spinach cream sauce

Based on 40 ratings

Difficulty

Easy đź‘Ś
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g 
tagliatelle
300 g 
salmon fillet
250 g 
spinach
2 cloves 
garlic
1 tbsp 
butter
300 ml 
heavy cream
1  
lemon (juice and zest)
salt
pepper
Parmesan cheese for serving
Metric
Imperial
  • 300 g tagliatelle
  • 300 g salmon fillet
  • 250 g spinach
  • 2 cloves garlic
  • 1 tbsp butter
  • 300 ml heavy cream
  • 1  lemon (juice and zest)
  • salt
  • pepper
  • Parmesan cheese for serving

Utensils

  • large saucepan
  • large frying pan
  • fine grater
  • citrus press
  • colander
  • cutting board
  • knife

Enjoy with

Trebbiano d’Abruzzo, Italy
A medium-bodied, dry white that will underline the citrus notes and pair well with the creaminess of the sauce.

Nutrition per serving

Cal
526
Protein
23g
Fat
39g
Carb
21g

Step 1/3

Peel and finely chop garlic. Wash spinach, dry, and coarsely chop. Remove skin from salmon and cut into small pieces.
  • 2 cloves garlic
  • 250 spinach
  • 300 salmon fillet
  • colander
  • cutting board
  • knife

Peel and finely chop garlic. Wash spinach, dry, and coarsely chop. Remove skin from salmon and cut into small pieces.

Step 2/3

Add butter to a frying pan and sauté garlic over medium heat until fragrant. Lower heat, add cream, and leave to simmer until cream has reduced. Add spinach and cook until wilted. Leave sauce to simmer over low heat
  • 1 tbsp butter
  • 300 ml heavy cream
  • large frying pan

Add butter to a frying pan and sauté garlic over medium heat until fragrant. Lower heat, add cream, and leave to simmer until cream has reduced. Add spinach and cook until wilted. Leave sauce to simmer over low heat

Step 3/3

Cook tagliatelle in salted water until al dente according to package instructions, then drain. Add salmon, lemon zest, and tagliatelle to the pan and cook for approx 3 – 4 min. Season with salt, pepper, and lemon juice to taste and serve with Parmesan. Enjoy!
  • 300 tagliatelle
  • 1 lemon (juice and zest)
  • salt
  • pepper
  • Parmesan cheese for serving
  • large saucepan
  • fine grater
  • citrus press
  • colander

Cook tagliatelle in salted water until al dente according to package instructions, then drain. Add salmon, lemon zest, and tagliatelle to the pan and cook for approx 3 – 4 min. Season with salt, pepper, and lemon juice to taste and serve with Parmesan. Enjoy!