Heat cream and crème fraîche in a large skillet or frying pan over medium-high heat.
Add the spinach and cook until it has wilted down, stirring often.
Add half the lemon juice, mix, and simmer for 1 minute. Then add the rest of the lemon juice, lemon zest and black pepper, taste test, and simmer for 2 minutes.
Add the salmon to the sauce, mix, and simmer for 1 minute.
Add the pasta and pasta water. Give it all a good mix and let it cook for 2 minutes. Ready to serve!
Ingredient notes & substitutions
Pasta - you can use fresh or dried pasta, but fresh pasta is quicker. I prefer tagliatelle as it goes well with the sauce.
Hot smoked salmon can be swapped for cold smoked salmon or any leftover salmon (pan seared or oven baked). (If you're looking for a recipe with pan seared salmon I also recommend trying out this salmon pasta recipe).
Cream and crème fraîche can be switched for each other
Cream - you can use full fat or half and half, or half milk and half heavy cream. You can even use only milk if that's all you have, but then you really should use crème fraîche as well.
Spinach - either large leaves or baby spinach
White wine can be added for an even more elegant dish
Add dill for a tasty twist
Tips & tricks
Vary the amount of lemon juice to suit your taste - with the full amount stated in the recipe this dish tastes a lot of lemon and is high in acidity
Add your lemon juice in portions to minimize the risk of the cream curdling
Salt your pasta water a lot - it should taste like the sea
Let the sauce simmer for a few minutes after adding the salmon before adding the pasta, to allow the salmon to break apart and melt into the sauce
Cook the pasta 1 minute less than package directions - it will finish cooking in the sauce and end up perfectly al dente
Don't add any salt before mixing in your pasta & pasta water - you shouldn't need any, if your pasta water was salty enough
Store leftovers in the fridge in an airtight container, and consume within 4 days
Freeze leftovers to keep them for up to 3 months
Reheat leftovers in the microwave in 1 minute increments, or add a bit of milk or cream and simmer for 2 minutes in a sauce pan on the stove