Salmon Tagliatelle

Salmon Tagliatelle is a luxurious yet comforting pasta dish that combines soft flakes of salmon with silky ribbons of tagliatelle in a smooth cream sauce. Fresh spinach (or your choice of greens such as peas, rocket, or tenderstem broccoli) balances the richness, while the sauce clings beautifully to the pasta. Salmon Tagliatelle is elegant enough for a dinner party but simple enough for a midweek meal, this dish is a true Italian-inspired favourite.

Prep Time 10

Cook Time 20

Total Time 30

Servings People

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

Wine Pairings for Salmon Tagliatelle

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.

Nutrition