Creamy Tagliatelle with Salmon & Spinach

This is the kind of pasta you make when time is short but you still want something soft and satisfying. The sauce comes together while the pasta cooks, and the salmon stays tender instead of overworked.

Ingredients

• Tagliatelle pasta
• Olive oil or butter
• 1 small shallot or mild onion, finely chopped
• 1 garlic clove, lightly crushed
• Fresh salmon fillet, cut into large chunks
• A handful of fresh spinach leaves
• Heavy cream
• Salt and freshly ground black pepper
• Lemon zest or a small squeeze of lemon juice

Instructions

1. Bring a pot of salted water to a boil and cook the tagliatelle until just tender. Reserve a small cup of pasta water before draining.
2. While the pasta cooks, heat olive oil or butter in a wide pan over medium heat. Add the shallot and cook until soft and translucent.
3. Add the garlic and let it warm briefly — no browning.
4. Place the salmon pieces directly into the pan. Cook gently, turning once, just until they begin to flake.
5. Pour in the cream and lower the heat. Let it simmer quietly for a minute to thicken slightly.
6. Add the spinach and let it wilt into the sauce.
7. Toss in the drained tagliatelle, adding a splash of pasta water if needed to loosen the sauce.
8. Finish with black pepper and a little lemon zest or juice. Serve immediately.

Variations:

• Use smoked salmon added at the very end for a deeper flavor.
• Swap cream for crème fraîche for a slightly tangy sauce.
• Add a pinch of chili flakes if you want quiet heat.

More ideas: Crispy Puff Pastry Rolls with Savory Asian Filling, Easy Indian-Style Turkey Skewers with Curry Yogurt, Crispy Asian-Style Stuffed Parcels from the Air Fryer