Salmon and Spinach Tagliatelle

This Salmon and Spinach Tagliatelle is a light yet satisfying pasta dish, made with flaky salmon, tender spinach, earthy mushrooms, and a delicate broth. It's quick to prepare and offers a lovely balance of richness and freshness without feeling heavy. Perfect for a comforting weeknight dinner or a casual meal with guests.

Prep Time 10

Cook Time 20

Total Time 30

Servings People

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

Notes

Salmon and Spinach Tagliatelle is best served fresh but can be stored in the fridge for up to 1 day and reheated gently with a splash of extra broth or water.

Nutrition