Ingredients
Equipment
Method
From Start to Finish
- Bring a large pot of salted water to a boil. Add 8 oz of tagliatelle pasta and cook according to package instructions until al dente, usually about 7-9 minutes. Drain the pasta, reserving about 1/4 cup of pasta water, and set aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season 1 lb of salmon fillets with salt and pepper. Place the salmon in the hot skillet and cook for about 4-5 minutes on each side, or until the salmon is cooked through and easily flakes with a fork. Remove the salmon from the skillet and set aside. Once cooled slightly, flake the salmon into bite-sized pieces.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 2-3 minutes until they soften and release a bit of juice.
- Pour in 1 cup heavy cream and 1/2 cup chicken broth. Stir in 1 teaspoon Italian seasoning, and season with salt and pepper to taste. Bring the mixture to a gentle simmer, allowing it to thicken slightly—about 3-4 minutes.
- Add 1 cup fresh spinach to the skillet, stirring until wilted. Then, stir in 1/2 cup grated Parmesan cheese until melted and the sauce becomes creamy and smooth.
- Add the drained tagliatelle and flaked salmon back to the skillet. Gently toss everything together to coat the pasta evenly with the sauce. If the sauce feels too thick, add a splash of reserved pasta water until you reach your desired consistency.
- Remove from heat and garnish with fresh basil leaves. Serve immediately while warm and creamy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce.
- Substitute tagliatelle with fettuccine or linguine for variety.
- Add crushed red pepper flakes for a subtle spicy kick.
- Use dairy-free cream and Parmesan alternatives to make this dish vegan-friendly.