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Tagliatelle with Salmon and Spinach

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Tagliatelle with Salmon and Spinach

The perfect tagliatelle with salmon and spinach recipe with a picture and simple step-by-step instructions.

  • 100 g Salmon fillet
  • 150 g Frozen spinach
  • 200 g Tagliatelle green
  • Salt
  • Pepper from the grinder
  • Nutmeg
  • 1 a cup Cream
  1. Let the spinach boil defrosted and simmer for about 5 minutes. In the meantime, fry the salmon fillet briefly in a small pan and cut into small cubes. Meanwhile, cook the tagliatelle al dente. Put the salmon back in the pan and deglaze with the spinach and cream. Then season the sauce with salt, pepper and nutmeg and add the cooked ribbon noodles and enjoy.
Dinner
European
tagliatelle with salmon and spinach

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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