Tagliatelle with Pan-Fried Salmon and Cream Cheese Sauce

I had planned a different sauce, but there were no tomatoes or lemons in the kitchen. So dinner became tagliatelle with pan-fried salmon, spinach and a cream cheese sauce with lime. Its fresh acidity works nicely with the fish and Parmesan.

Dried tagliatelle and fresh spinach

Use 250 g dried tagliatelle for two servings. Cook according to the packet and save some pasta water before draining. Wash the fresh spinach and add it directly to the sauce.

Brown the salmon and finish gently

Pat the salmon dry and brown on both sides in butter and rapeseed oil. Lower the heat and cook through; the timing depends on thickness. The fish should flake easily and no longer look translucent in the centre.

An easy cream cheese and lime sauce

Stir the cream cheese with a little hot pasta water in the pan until smooth. Add the spinach and let it wilt. Add the lime juice gradually, tasting as you go so the sauce stays pleasantly fresh rather than too sharp.

Combine the pasta and sauce

Fold the tagliatelle and Parmesan into the sauce. Add small splashes of pasta water if it is too thick. Serve the cooked salmon on top, or gently break it into large pieces and fold through.

Kitchen tip

Save the pasta water just before draining, when it contains more starch. Add it gradually to loosen the cream cheese sauce, then serve the pasta straight away.

The lime is part of the sauce in this version. Add it to taste and keep any remaining juice for another dish.

Easy recipe

Tagliatelle with Pan-Fried Salmon and Cream Cheese Sauce

Tagliatelle with pan-fried salmon, spinach and an easy cream cheese and lime sauce. Creamy Parmesan pasta, ready in about 30 minutes.

Prep time

10 min

Cook time

20 min

Yield

2 servings

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Ingredients

− 2 +

• 250 gtagliatelle, dry weight
• 400 gsalmon fillets, 2 fillets, raw, skinless
• 100 gfresh spinach
• 40 gcream cheese, regular
• 30 glime juice, about 1 lime, to taste
• 20 gParmesan, grated
• salt and pepper
• 5 gbutter
• 1 tbsprapeseed oil

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Instructions

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1. Wash and drain the spinach. Squeeze the lime. Pat the salmon dry and check for bones. Cook the tagliatelle in salted water according to the packet, saving a cup of pasta water before draining.
2. Heat the butter and 1 tbsp rapeseed oil in a non-stick pan. Brown the salmon on both sides, then lower the heat and cook through. The time depends on thickness: it should flake easily and no longer look translucent in the centre. Set aside briefly.
3. Stir the cream cheese with a small splash of pasta water in the same pan until smooth. Add the spinach and stir until wilted.
4. Gradually add lime juice to taste; about 30 g is provided. Fold in the Parmesan and tagliatelle. Loosen with more pasta water if needed and season with salt and pepper.
5. Serve the cooked salmon on the pasta, or gently break it into large pieces and fold through. Serve immediately.

Nutrition per serving

Calories

1078 kcal

Protein

64.7 g

Carbohydrates

93.1 g

Sugar

3.5 g

Fat

48.7 g

Saturated fat

14.2 g

Fibre

5.3 g

Salt

0.9 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace