Tagliatelle with salmon-spinach cream sauce

Name: Tagliatelle with salmon-spinach cream sauce
Prep time: 1500 s
Total time: 1500 s
Yield: 4 Servings
Ingredients: 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

Based on 58 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

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

How-To Videos

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 g spinach
300 g 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 g 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!