Hot Smoked Salmon and Greens Tagliatelle
Silky tagliatelle is tossed in a light lemon-cream sauce with hot smoked salmon, wilted greens, garlic, and fresh herbs. The salmon adds deep smoky richness while the greens keep it fresh and balanced. Comforting yet elegant—ideal for weeknights or guests.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: ~30 minutes
Serves: 4
Ingredients
Pasta & Salmon
350 g (12 oz) tagliatelle
200–250 g (7–9 oz) hot smoked salmon, flaked
1 tbsp olive oil
Sauce
2 garlic cloves, finely minced
1 small shallot, finely chopped
¾ cup cooking cream
Zest of 1 lemon
1–2 tbsp lemon juice
½ cup pasta cooking water
Salt & black pepper, to taste
Greens
2 packed cups baby spinach, rocket (arugula), or a mix
Optional: 1 tbsp chopped fresh dill or parsley
To Finish
¼ cup freshly grated Parmesan
Extra olive oil
Lemon wedges
Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil.
Cook tagliatelle until al dente.
Reserve 1 cup pasta water, then drain.
2. Start the sauce
Heat olive oil and butter in a wide pan over medium heat.
Add shallot (if using) and cook 2–3 minutes until soft.
Add garlic and cook 30 seconds until fragrant.
3. Build the cream sauce
Lower heat slightly.
Stir in cream, lemon zest, salt, and pepper.
Simmer gently 2–3 minutes until lightly thickened.
4. Add greens & salmon
Add greens and stir just until wilted.
Gently fold in hot smoked salmon, keeping chunks intact.
5. Combine with pasta
Add drained pasta to the sauce.
Toss well, adding pasta water a little at a time until silky and glossy.
6. Finish & serve
Remove from heat.
Add lemon juice, herbs, and Parmesan (if using).
Taste and adjust seasoning.
Serve warm with olive oil and lemon wedges.
Tips for Best Results
Use hot smoked salmon, not cold-smoked, for flaky texture
Don’t overheat the salmon—fold it in gently
Lemon balances richness; add gradually
Rocket adds peppery freshness, spinach keeps it mild
Frequently Asked Questions
Can I make this lighter?
Yes—use half cream + half milk or Greek yogurt off heat.
Can I substitute the greens?
Yes—kale (finely sliced), Swiss chard, or peas work well.
Is this spicy?
No—completely mild and aromatic.
Can I make it dairy-free?
Use olive oil and oat or soy cream; skip Parmesan.
Nutritional Information
Calories: 520 kcal
Protein: 28 g
Fat: 26 g
Carbohydrates: 45 g
Omega-3 fats: High