Tagliatelle with salmon-spinach cream sauce
Difficulty
Easy 👌25
min.
Preparation
0
min.
Baking
0
min.
Resting
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 |
Metric
Imperial
Utensils
- colander
- cutting board
- knife
- large frying pan
- large saucepan
- fine grater
- citrus press
Nutrition per serving
Cal
526
526
Protein
23 g
23 g
Fat
39 g
39 g
Carb
21 g
21 g
Step 1/3
- 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
- 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
- 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!
in Berlin