Creamy Spinach Salmon Pasta
Tender salmon and spinach in a creamy sauce served over thick tagliatelle pasta.
Servings: 4
Ingredients
- 8.5oz (250g) Tagliatelle Pasta
- 8.5-10.5oz (250-300g) Salmon
- 3.5oz (100g) Spinach (or more)
- 1 Medium Onion or a couple shallot
- 1-2 Tbsp Butter or olive oil
- 1 tbsp Flour
- 1 cup Cream
- 1 cup Milk
- ½ tsp Salt
- ⅛ tsp Black pepper
- 1 tbsp Lemon juice (1 good squeeze, or to taste)
- ⅛ tsp Nutmeg, ground
- Parsley (Optional, for garnish)
Instructions
- Start by cooking the tagliatelle pasta according to package instructions until al dente (tender but firm).
- As the water for cooking pasta is coming to a boil and the pasta cooks, prepare your ingredients: chop the salmon into inch sized pieces, wash and finely chop the spinach, finely chop the onion and parsley (if using).
- In a medium sized saucepan, melt the butter. Add the chopped spinach and sauté until the spinach wilts. Add the onions or shallots and sauté until soft and translucent. Mix everything together.
- Add the flour to the spinach and onion and mix until well incorporated. There should be very little of the white flour visible.
- Slowly add the cream into the spinach-onion-flour mixture, stirring all the while. Then add the milk. Bring the sauce to a gentle simmer (do not boil).
- Add the chopped salmon, salt, pepper, nutmeg, and lemon juice. Gently stir together and cook for 5 minutes. Turn off the heat and let stand until the pasta is ready or remove from heat and serve.
- Drain the pasta and serve with the spinach salmon sauce.
Notes
- The amount of salmon seems kind of small, but it's a good amount for this pasta. You can add more salmon if you want more fish in yours.
- The sauce in this pasta is more on the "runny" side. If you want it to be more thick, add 1/4 cup less of cream and milk. You can also add a bit more flour.