A bowl of pasta that feels indulgent yet light is a very popular dish in my home. That’s exactly what Salmon and Spinach Tagliatelle offers — comfort without the heaviness. This dish has become one of my favourite weeknight go-tos. It’s quick, doesn’t need much fuss, and still manages to bring a bit of elegance to the table. If you’ve got a few staple ingredients on hand — tagliatelle, a bit of salmon, a handful of spinach, some mushrooms and a light broth — you’re already halfway there.
I remember the first time I made this dish. I was staring blankly into the fridge, trying to cobble together dinner from odds and ends, and I had a piece of salmon fillet left from the night before, a half bag of baby spinach, and some mushrooms that were just on the cusp of needing to be used. Tagliatelle was already in the cupboard — a regular guest in my kitchen — and it suddenly all came together. I thought, why not give this a go?
What I love most about Salmon and Spinach Tagliatelle is how beautifully balanced it is. The salmon brings a rich, flaky tenderness, full of flavour and packed with healthy fats. It pairs so well with the earthiness of mushrooms — I usually go for chestnut mushrooms, but honestly, whatever you’ve got will do the job. Their meaty texture adds a grounding quality to the dish.
Then there’s the spinach, which wilts down into silky green ribbons that melt into the pasta. Spinach not only adds colour, but also a subtle bitterness that keeps everything from tasting too rich. It’s a great way to sneak in greens without making a big performance of it. Even the pickiest eaters don’t seem to mind.
The magic, though, is in the broth. Rather than coating everything in cream or drowning it in a thick sauce, I like to simmer the dish gently in a light broth. It can be a homemade chicken or vegetable stock, or even just a good quality shop-bought one. It’s thin, delicate, and helps tie the ingredients together without overwhelming the flavours. The broth seeps into the folds of the tagliatelle, giving each bite a bit of warmth and comfort.
What’s more, this dish feels fancy enough to serve to guests, yet simple enough to make on a quiet Wednesday night. It’s also quite forgiving. You can poach the salmon gently in the broth and then flake it, or roast it beforehand and add it at the end for a more robust flavour. You can make it vegetarian by skipping the salmon altogether and doubling up on the mushrooms and spinach. It adapts easily to what you have.
I often top it with a squeeze of lemon juice or a sprinkle of black pepper before serving — it lifts everything with a bit of brightness. Occasionally, if I’m feeling a bit indulgent, I’ll grate a touch of parmesan on top, though it’s not strictly necessary.
What started as a make-do dinner has become something of a staple in my kitchen. Salmon and Spinach Tagliatelle is a gentle reminder that the simplest ingredients often come together to make the most memorable meals. It’s humble, hearty, and just a bit special — everything a comforting home-cooked dish should be.
Salmon and Spinach Tagliatelle
Ingredients
- 200 g tagliatelle fresh or dried
- 2 medium salmon fillets skin removed
- 100 g baby spinach
- 150 g mushrooms chestnut or button, sliced
- 500 ml vegetable stock or light chicken broth
- 1 tbsp olive oil
- 1 clove garlic minced
- Salt to taste
- freshly ground black pepper to taste
- ½ medium lemon juice only optional
- parmesan grated
- herbs chopped for serving
Instructions
- In a wide, shallow pan, heat the olive oil over medium heat. Add the garlic and sliced mushrooms, sautéing for 4–5 minutes until softened and slightly golden.1 tbsp olive oil, 1 clove garlic, 150 g mushrooms
- Pour in the broth and bring it to a gentle simmer. Carefully add the salmon fillets and poach them for about 6–8 minutes, or until they are just cooked through and flake easily with a fork.500 ml vegetable stock, 2 medium salmon fillets
- Remove the salmon from the pan, flake it gently into large chunks, and set aside.
- While the salmon is poaching, cook the tagliatelle in a separate pot according to the packet instructions (fresh tagliatelle usually takes 3–4 minutes).200 g tagliatelle
- Drain and set aside.
- Add the spinach to the broth and mushrooms and stir until wilted, about 1–2 minutes. Return the flaked salmon to the pan.100 g baby spinach
- Add the drained tagliatelle and gently toss everything together to coat in the broth.
- Season with salt, pepper, and a squeeze of lemon juice if using.Salt, freshly ground black pepper, ½ medium lemon
- Divide between two bowls and serve hot. Optionally, top with grated parmesan or a scattering of fresh herbs like parsley or dill.parmesan, herbs
17 comments
Perefect
The combination of the spinach and the pasta broth makes this such a brilliant dish.
I’m always looking for lighter pasta dishes and this one hit the mark.
A lovely comforting dish. The salmon just melted in the mouth, and I appreciated that it didn’t need a ton of ingredients.
This was such a great midweek dinner. It was easy to put together, and I had all the ingredients in the fridge.
Simple, elegant, and delicious.
The mushrooms and spinach added great texture, and the lemon at the end really lifted the dish.
I wasn’t expecting this to be as flavourful as it was! The broth really ties everything together and the salmon was lovely and flaky.
The broth gave it a subtle richness without being too heavy, and it tasted restaurant-quality.
I’m not a big fan of creamy sauces, so this was the perfect alternative. Light, savoury, and full of flavour.
Definitely a dish I’ll make again.
Very satisfying
It felt nourishing and wholesome, not like I needed a nap after eating!!
I added a bit of chilli to the broth for extra kick and it worked beautifully.
I loved how light this felt compared to creamy pastas.
The tagliatelle soaked up all that goodness. A definite keeper.
Beautiful flavours and so easy to cook. I made this with frozen spinach and it worked just fine.