Tagliatelle with salmon-spinach cream sauce
Based on 126 ratings
Difficulty
Easy 👌25
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
Servings2
150 g
tagliatelle
150 g
salmon fillet
125 g
spinach
1 cloves
garlic
½ tbsp
butter
150 ml
heavy cream
½
lemon (juice and zest)
salt
pepper
Parmesan cheese for serving
MetricImperial
Utensils
colander, cutting board, knife, large frying pan, large saucepan, fine grater, citrus press
How-To Videos
How to prepare garlic
3 easy ways to juice a lemon
How to measure
Nutrition per serving
Cal526
Protein23 g
Fat39 g
Carb21 g
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!
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