The perfect pasta dish with salmon, spinach, and a creamy sauce.
14 oz. tagliatelle (or other pasta)
2 salmon fillets (about 10 oz.)
some garlic oil
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
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).
Keywords: pasta, tagliatelle, noodles, fish, salmon, creamy, spinach