Hot Smoked Salmon and Green Tagliatelle
Silky green (spinach) tagliatelle is tossed with flaky hot-smoked salmon, lemon, herbs, and a light creamy yogurt sauce. This dish feels luxurious but stays fresh, protein-rich, and balanced—ideal for weeknights or entertaining.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2–3
Ingredients
Pasta
250 g green (spinach) tagliatelle
Salt (for pasta water)
Salmon
200 g hot-smoked salmon, flaked into large pieces
Sauce
1 tbsp olive oil
2 cloves garlic, finely chopped
½ cup Greek yogurt or light cream
Zest of 1 lemon
1–2 tbsp lemon juice (to taste)
2 tbsp pasta cooking water
Herbs & Extras
2 tbsp fresh dill or parsley, chopped
Fresh black pepper
Optional: capers or baby spinach
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.
Prepare the Sauce
Heat olive oil in a wide pan over low–medium heat.
Add garlic and sauté gently 30–40 seconds (do not brown).
Lower heat and stir in Greek yogurt or cream.
Add lemon zest, lemon juice, and a splash of pasta water to loosen.
Combine
Add cooked tagliatelle to the pan and toss gently to coat.
Fold in hot-smoked salmon and warm through 1–2 minutes (do not overmix).
Finish
Add herbs, black pepper, and more pasta water if needed.
Taste and adjust lemon or salt.
Notes & Tips
Use hot-smoked, not cold-smoked salmon—hot-smoked is firmer and flakes beautifully.
Keep heat low once dairy is added to prevent splitting.
Lemon balances the richness—add gradually.
For extra greens, toss in spinach at the end.
Frequently Asked Questions
Can I use cream instead of yogurt?
Yes—use light cream or creme fraiche for a richer sauce.
Is this good for meal prep?
Best enjoyed fresh, but leftovers keep well for 1 day refrigerated.
Can I make it dairy-free?
Yes—use oat cream or cashew cream.
Nutritional Information
Calories: 520 kcal
Protein: 32 g
Carbohydrates: 55 g
Fat: 20 g
Omega-3: High