Salmon Tagliatelle with Creamed Spinach
Salmon cubes poach in a lemony cream sauce with fresh spinach wilted through it.
Ingredients9
- Tagliatelle300 g
- Salmon Fillet300 g
- Fresh Spinach250 g
- Heavy Cream300 ml
- Garlic2 Zehen
- Butter1 EL
- Lemon1 Stück
- Parmesan30 g
- Salt1 Prise
Instructions
- 1
Mince the garlic, wash the spinach, and cut the salmon into even cubes.
- 2
Soften the garlic in butter until fragrant, pour in the cream, and reduce it over medium heat.
- 3
Add the spinach to the sauce and stir just until the leaves collapse.
- 4
Boil the pasta until al dente, then slide the salmon and the lemon zest straight into the warm sauce.
- 5
Let the salmon steep for 4 minutes, then toss in the noodles and season with lemon, salt, and freshly grated Parmesan.
NutritionPer serving
Allergens
Tags
Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
Find these ingredients on offer
Flyva reads the current leaflets and turns discounted ingredients into a weekly plan with a shopping list. Sorted by store:
