Salmon Tagliatelle is one of those dishes that is a pleasure to prepare, cook and eat. It’s the perfect marriage of creamy indulgence and fresh, wholesome ingredients – a dish that feels both luxurious and homely at the same time. Picture delicate flakes of cooked salmon folded through silky ribbons of tagliatelle, the whole dish brought together with tender greens and a smooth cream sauce. It’s one of those Italian-inspired creations that never fail to impress, whether you’re cooking for family, friends, or simply treating yourself on a quiet evening in.
What I love most about Salmon Tagliatelle is its versatility. It’s indulgent enough for a dinner party, yet quick and simple enough to rustle up midweek without any fuss. The salmon itself brings a beautiful richness that balances perfectly with the cream, while the greens – whether you choose spinach or something else – add freshness and colour. That little pop of green not only lifts the dish visually but also balances the richness so that every mouthful feels just right.
Now, while spinach is the most common choice for this dish, don’t be afraid to experiment with alternatives depending on what you have to hand or what you fancy on the day. Tenderstem broccoli, for example, makes a fantastic swap. Lightly blanched and stirred through the pasta at the last moment, it brings both texture and a gentle crunch. Peas are another excellent option – their sweetness pairs beautifully with salmon, and they add a lovely burst of flavour and colour. For something a bit more earthy, try rocket (arugula), which will wilt slightly in the warmth of the sauce and bring a peppery kick that keeps the dish lively. Even courgette ribbons, lightly sautéed, can be a wonderful addition, mirroring the silky texture of the tagliatelle while giving you an extra helping of vegetables.
Tagliatelle itself is such a wonderful choice for creamy sauces. Those broad, flat ribbons have a way of holding onto the sauce like no other, making every forkful feel indulgent. There’s something about twirling tagliatelle around your fork, capturing little pieces of salmon and vegetables along the way, that makes the whole experience feel so satisfying.
Salmon Tagliatelle also offers the best of both worlds when it comes to balance. It’s hearty and filling thanks to the cream and pasta, but it never feels too heavy because of the freshness of the salmon and whatever greens you choose. You don’t walk away feeling weighed down, which is perhaps why it’s such a winning choice for so many people.
When it comes to serving salmon tagliatelle, I like to keep things fairly simple. A crisp green side salad is always a great choice, dressed lightly with olive oil and lemon juice. The sharpness cuts through the richness of the cream sauce beautifully. Garlic bread or a warm focaccia on the side is another lovely addition, perfect for mopping up any leftover sauce – because let’s be honest, leaving any behind would be a crime!
For those who enjoy wine, Salmon Tagliatelle pairs wonderfully with a variety of wine which I have listed below. These are my personal choice. If you’re not a wine drinker? A good craft beer can also work wonders. I’d recommend something light and citrusy, like a pale ale, to brighten up the flavours. And if you’re steering clear of alcohol altogether, a sparkling elderflower cordial or a zesty lemonade will complement the dish without overpowering it.
For dessert, you could carry on the Italian theme and serve something light like panna cotta with berries or a refreshing lemon sorbet. The brightness of citrus after a creamy pasta dish always feels like the perfect ending.
At its heart, Salmon Tagliatelle is about comfort, flavour, and a little touch of Italian romance. It’s a dish that makes you slow down and savour, reminding you why pasta is such a beloved staple around the world. Whether you serve it with spinach, broccoli, peas, rocket, or courgettes, you’ll still have a meal that’s bound to impress.
So next time you’re looking for a meal that’s equal parts elegance and ease, give Salmon Tagliatelle a go. You might just find it becomes a regular on your table – a little bowl of Italian comfort whenever you need it.
Salmon Tagliatelle
Ingredients
- 350 g tagliatelle
- 2 large salmon fillets skinless, about 300g total
- 150 g spinach or peas, rocket, tenderstem broccoli, or courgette ribbons
- 1 small onion finely chopped
- 2 cloves garlic minced
- 200 ml double cream
- 100 ml vegetable stock or fish stock
- 1/2 large lemon juice only
- 2 tbsp olive oil
- 25 g Parmesan cheese grated (plus extra to serve)
- salt to taste
- freshly ground black pepper to taste
Instructions
Cook the salmon:
- Heat 1 tbsp olive oil in a pan.2 tbsp olive oil
- Season the salmon fillets with salt and pepper, and cook over medium heat for about 3–4 minutes per side until just cooked through. Remove, flake into large chunks, and set aside.2 large salmon fillets, salt, freshly ground black pepper
Cook the pasta:
- Bring a large pot of salted water to the boil and cook the tagliatelle according to the packet instructions until al dente. Reserve a cup of cooking water, then drain.350 g tagliatelle
Make the sauce:
- In a large frying pan, heat the remaining 1 tbsp olive oil. Sauté the onion for 3 minutes until soft, then add the garlic for 1 minute more.1 small onion, 2 tbsp olive oil, 2 cloves garlic
- Pour in the stock, let it reduce slightly, then stir in the cream.100 ml vegetable stock, 200 ml double cream
- Simmer gently for 3–4 minutes until smooth and velvety. Add the parmesan and stir to combine.25 g Parmesan cheese
Add the greens:
- Stir in the spinach (or chosen alternative) and let it wilt or cook through briefly.150 g spinach
Combine everything:
- Add the drained pasta to the sauce, tossing to coat. If needed, loosen with a splash of the reserved pasta water. Gently fold in the flaked salmon and squeeze in the lemon juice.1/2 large lemon
Finish and serve:
- Sprinkle with Parmesan and season with extra black pepper.
- Serve the salmon tagliatelle immediately with garlic bread, focaccia, or a crisp green salad on the side.
Notes
- Pinot Grigio – Crisp, light, and refreshing with subtle citrus notes that cut through the creaminess of the sauce without overpowering the salmon.
- Sauvignon Blanc – A zesty choice with bright acidity and hints of green apple or gooseberry, which balances both the richness of the cream and the freshness of the greens.
- Chardonnay (lightly oaked) – Smooth and rounded, this works well if you enjoy a fuller-bodied wine. It echoes the richness of the salmon while adding buttery, nutty undertones that complement the Parmesan.
- Prosecco – Perfect if you’re in the mood for bubbles. Its gentle fruitiness and sparkle make the dish feel celebratory, while keeping the palate fresh.
- Rosé (dry, Provence style) – A delicate rosé with floral notes and crisp acidity pairs surprisingly well with creamy pasta dishes, offering a refreshing contrast.
- Verdicchio – An Italian white with herbal and almond notes that add a little sophistication and work beautifully with the cream sauce and salmon of the Salmon Tagliatelle.
12 comments
For one who adores fish and pasta, this is a perfect dish. The flavours compliment each other superbly.
Loved the balance of flavours. The salmon made it feel indulgent but the greens kept it fresh – just right.
Absolutely divine – the salmon was soft and flaky, and the creamy sauce clung to the tagliatelle perfectly.
I swapped the spinach for peas and it was delicious. The sweetness of the peas worked beautifully with the salmon.
Such a comforting dish. The lemon juice at the end really lifted the flavours – a little detail that makes a big difference.
It looked elegant, tasted amazing, and was surprisingly easy to prepare.
I served it with garlic bread and a green salad. So good.
The flavours were delicate but satisfying. It’s a dish that makes you want to slow down and savour every bite.
I paired it with a chilled Pinot Grigio and it was a match made in heaven. Light, fresh, and elegant.
The Parmesan in the sauce gave it such a lovely depth.
One of the nicest pasta dishes I’ve ever had at home.
The cream sauce was silky and rich without being too heavy.