Hot Smoked Salmon and Greens Tagliatelle
Serves: 2–3
Time: 25 minutes
Ingredients
- 250 g tagliatelle (fresh or dried)
- 180–200 g hot smoked salmon, flaked into large pieces
- 2 tbsp olive oil or butter
- 2 garlic cloves, finely minced
- 1 small shallot or onion, finely chopped
- 1 cup baby spinach (or kale/chard, chopped)
- ½ cup green peas or asparagus tips
- ½ cup light cream or half-and-half
- (for lighter option: use Greek yogurt + pasta water)
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- ¼ cup grated Parmesan (optional)
- 1 tbsp fresh dill or parsley, chopped
- Salt & black pepper, to taste
- Red chili flakes (optional)
Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Cook tagliatelle until al dente.
Reserve ½ cup pasta water, then drain.
Build the base
Heat olive oil or butter in a wide pan over medium heat.
Sauté onion/shallot for 2–3 minutes until soft.
Add garlic and cook 30 seconds until fragrant.
Add greens
Stir in peas/asparagus and cook 2 minutes.
Add spinach and let it wilt gently.
Create the sauce
Lower heat and add cream, lemon zest, lemon juice, and a splash of pasta water.
Simmer gently for 2–3 minutes until slightly thickened.
Combine pasta
Add cooked tagliatelle to the sauce and toss to coat.
Adjust thickness with more pasta water if needed.
Finish with salmon
Gently fold in hot smoked salmon pieces so they stay chunky.
Season with salt, pepper, and chili flakes.
Serve
Remove from heat. Sprinkle with fresh herbs and Parmesan if using.
Serving Suggestions
Pair with a simple arugula & lemon salad
Finish with extra olive oil or cracked pepper
Great with crusty sourdough or garlic bread
Health Notes
High in omega-3s & protein
Balanced carbs + greens
Can be made lighter with Greek yogurt instead of cream