Tagliatelle with salmon-spinach cream sauce

Nutrition per serving

• Step 1/3

  
  • 1 cloves garlic
  • 125 g spinach
  • 150 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

  
  • ½ tbsp butter
  • 150 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

  
  • 150 g tagliatelle
  • ½ 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!