Today I got something fishy to tell you ;P This is something that does not happen often here on this blog. So… how about a nice “fishy” recipe for your next lunch or dinner? I am sure you will like this Tagliatelle with Salmon and Spinach. It’s an extremely delicious pasta dish! A highlight for all fans of salmon.
I would cook much more fish if I could. Unfortunately, I got someone at home that does not like anything that is coming from the sea. Bummer! Every time I crave some fish, I have to cook something for myself only… most of the time I have to make only half of a recipe so there is no leftover. Well… that’s life :P
Luckily I hat some happy eaters for this dish here. Dunno if they were happy because the food was so good, or because the food was free… I assume it was because they liked the pasta and fish ;P
There are many different recipes out there for pasta with salmon – many different methods to prepare it. I decided to cook my salmon here in the oven. I think it’s the easiest way to do it. You place the salmon on a baking tray and bake it in the oven – while that is happening you can prepare the other components of the dish. Easy peasy. As always when preparing salmon – be careful not to overcook it. Salmon should still look pink and slightly glossy when you cut through the layers of the fish – so keep checking from time to time to make sure it doesn’t end up overcooked and dry.
If you like salmon, check out these delicious tacos… they are sooo good! This is one of my favorite salmon recipes and to be honest – I don’t mind eating all of them all by myself if necessary ;P
INGREDIENTS / ZUTATEN
14 oz. tagliatelle (or other pasta)
2 salmon fillets (about 10 oz.)
some garlic oil
salt, pepper
2 tbsp. butter
3-4 garlic cloves, finely chopped
1/3 cup (80ml) dry white wine
1 cup (240ml) heavy cream
1 tsp. lemon zest, grated
1.8 oz. (50g) parmesan cheese, grated
3.5 oz. (100g) baby spinach leaves
400g Tagliatelle (oder andere Nudeln)
2 Lachsfilets (etwa 300g)
etwas Knoblauchöl
Salz, Pfeffer
2 EL Butter
3-4 Knoblauchzehen, fein gehackt
80ml trockener Weißwein
240 ml Sahne
1 TL Zitronenschalenabrieb
50g Parmesan, gerieben
100g Babyspinat
DIRECTIONS / ZUBEREITUNG
2. As soon as you added the pasta to the water wash and dry the salmon fillets, place on the prepared baking sheet, drizzle with some garlic oil, and season well with salt and pepper. Bake for about 12-13 minutes – the salmon should have a nice pink color and ideally be still a bit glossy on the inside (but not raw). Take out of the oven and set aside.
3. Add the butter to a large pan and heat up. Add the chopped garlic and fry until soft and glossy (do not burn it) – for a minute or so. Deglaze with the white wine and heavy cream and add the lemon zest. Reduce the heat a bit and let cook for several minutes until the sauce starts to thicken a bit. Add the grated parmesan and mix in. Add the baby spinach leaves and let them cook for a moment. Season with some salt and pepper, add the drained pasta, and mix to combine – the pasta should be nicely coated with the sauce. Cut the salmon fillets into bite-size pieces (it should come off the skin easily) and add to the pan as well – mix carefully because the fish tends to fall apart. Serve with some lemon wedges (optional).
2. Sobald die Nudeln im Wasser sind, die Lachsfilets waschen, trocken tupfen und auf das vorbereitete Backblech setzen. Mit etwas Knoblauchöl beträufeln und ordentlich mit Salz und Pfeffer würzen, dann etwa 12-13 Minuten backen. Der Lachs sollte eine schöne rosa Farbe haben und im Idealfall innen noch etwas glasig sein (aber nicht roh). Aus dem Ofen holen und zur Seite stellen.
3. Die Butter in eine große Pfanne geben und erhitzen. Den gehackten Knoblauch hinzufügen und anschwitzen (Vorsicht, brennt schnell an!). Mit Weißwein und Sahne ablöschen, Zitronenabrieb dazugeben und dann bei etwas reduzierter Hitzezufuhr einige Minuten köcheln lassen, bis die Soße leicht eingedickt hat. Den geriebenen Parmesan dazugeben und unterrühren. Den gewaschenen Blattspinat in die Soße geben und kurze Zeit mitkochen lassen, bis er etwas zusammengefallen ist. Nach Belieben mit Salz und Pfeffer würzen und dann die abgetropften Nudeln dazugeben und alles gut vermischen. Die Lachsfilets in mundgerechte Stücke zerteilen (sollten sich leicht von der Haut lösen lassen) und dann mit in Pfanne geben – vorsichtig untermischen, damit der Lachs nicht zerfällt und dann anrichten. Die Pasta kann man z.B. mit ein paar Zitronenscheiben servieren (optional).
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Here is a version of the recipe you can print easily.
Print
Tagliatelle with Salmon & Spinach
- Prep Time: 00:30
- Cook Time: 00:13
- Total Time: 00:45
- Yield: 4 1x
- Category: Dinner
- Cuisine: International
Description
The perfect pasta dish with salmon, spinach, and a creamy sauce.
Ingredients
14 oz. tagliatelle (or other pasta)
2 salmon fillets (about 10 oz.)
some garlic oil
salt, pepper
2 tbsp. butter
3–4 garlic cloves, finely chopped
1/3 cup (80ml) dry white wine
1 cup (240ml) heavy cream
1 tsp. lemon zest, grated
1.8 oz. (50g) parmesan cheese, grated
3.5 oz. (100g) baby spinach leaves
Instructions
1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Place a large pot with salted water for the pasta on the stove and bring to a boil. Cook the pasta as recommended for “al dente”. Take out and drain when finished. Set aside.
2. As soon as you added the pasta to the water wash and dry the salmon fillets, place on the prepared baking sheet, drizzle with some garlic oil, and season well with salt and pepper. Bake for about 12-13 minutes – the salmon should have a nice pink color and ideally be still a bit glossy on the inside (but not raw). Take out of the oven and set aside.
3. Add the butter to a large pan and heat up. Add the chopped garlic and fry until soft and glossy (do not burn it) – for a minute or so. Deglaze with the white wine and heavy cream and add the lemon zest. Reduce the heat a bit and let cook for several minutes until the sauce starts to thicken a bit. Add the grated parmesan and mix in. Add the baby spinach leaves and let them cook for a moment. Season with some salt and pepper, add the drained pasta, and mix to combine – the pasta should be nicely coated with the sauce. Cut the salmon fillets into bite-size pieces (it should come off the skin easily) and add to the pan as well – mix carefully because the fish tends to fall apart. Serve with some lemon wedges (optional).
Notes
Enjoy cooking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
