Make this easy creamy Salmon Spinach Pasta in less than 15 minutes. With hot smoked salmon and lots of lemon flavor it's a super easy weeknight dinner with little prep and just a few simple steps.
Heat cream and crème fraîche in a large skillet or frying pan over medium-high heat.
1 cup cream, ½ cup crème fraîche
Add the spinach and cook until it has wilted down, stirring often.
3 handfuls fresh spinach
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.
1 lemon, ½ cup lemon juice, ½ teaspoon black pepper
Add the salmon to the sauce, mix, and simmer for 1 minute.
⅔ lb hot smoked salmon
Add the pasta and pasta water. Give it all a good mix and let it cook for 2 minutes. Ready to serve!
½ lb fresh tagliatelle, ½ cups pasta water
Video
Notes
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, which I love.
Add your lemon juice in portions to minimize the risk of the cream curdling. It usually doesn't, thanks to the créme fraîche, but there's always a risk when using a lot of lemon juice with cream sauces.
Don't add any salt before mixing in your pasta & pasta water - you shouldn't need any, if your pasta water was salty enough.
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: Store leftovers in the freezer in an airtight container for up to 3 months.
Reheating stovetop: Place in a saucepan with a little bit of milk or cream, and place over medium heat, until hot and smooth.
Reheating in microwave: Reheat leftovers in the microwave in 1-second increments, stirring between each segment.