Dinner/ Fish & Seafood/ Italian recipes/ Pasta/ Vegetarian

Tagliatelle with Creamy Garlic, Lemon & Nutmeg Spinach served with Pan Seared Salmon

16 December 2020

Nutmeg and spinach, such a good match! I love dishes that literally come together within 20 minutes. It takes a little bit of coördination but this is such a quick, easy and super tasty weeknight meal.

Whenever I cook I like to prep all my ingredients so I’m not rushing against something burning in a pan. I wash and chop all my veggies, get the water boiling in the kettle for the pasta, grate the parmesan, season the salmon, get all my pans on the stove and add oil to the pans. This little bit of extra time spent on prep will make your life much easier and will help you cook more efficiently in the end.

Tagliatelle with Creamy Garlic, Lemon & Nutmeg Spinach served with Pan Seared Salmon

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Dinner Italian
By Saffron Serves: 2 hungry people
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes


  • 200 g fresh tagliatelle (see notes)
  • 2 salmon filets, skin on (leave out of keeping it vegetarian)
  • 400 g fresh spinach, washed
  • 2-3 garlic gloves, thinly sliced
  • 1 medium onion, finely chopped (I used shallot)
  • 125 g crème fraîche
  • 2 handfuls grated parmesan (± 80 grams), divided
  • Zest of 1 lemon
  • 1/2 tsp grated nutmeg, more to taste
  • Pepper & Salt to taste
  • Olive oil



Get all your ingredients washed, chopped and ready.


Season the salmon with pepper and salt.


Get a pot of boiling salted water on the stove ready to go for the pasta later on.


To a wok or other deep sautéing pan heat a good glug of olive oil.


Add the onions, sauté for 30 seconds, then add the garlic. Sauté for another 30 seconds, don't let it burn.


Add a big handful of spinach to the pan and let wilt.


In the meantime heat some olive oil to a skillet or non stick frying pan, when hot add the salmon, skin down. Cook on medium heat, don't move it around the pan. In total you will sear the fish ± 4 minutes on skin side and 2 minutes on the other side.


When first handful of spinach has wilted, add the next handful. Repeat until all the spinach is done.


Add the crème fraîche to the spinach and stir through well.


When bubbling add a good handful of parmesan and let it melt and dissolve.


(In the meantime check on your fish, if skin is crispy flit it over. No need to move it around in the pan.)


Into the spinach mix grate the nutmeg and then the lemon zest and stir through.


Taste and season with pepper and salt.


While bubbling away add the fresh pasta to the boiling water, boil for ± 1.5 minutes.


With tongs or pasta spoon transfer the pasta to the spinach mix, taking along some of the pasta water (the starchy water will help bring the sauce together nicely). Add more pasta water if you feel the sauce is too thick.


Let bubble away for a minute and you're ready!


Serve with some extra parmesan sprinkled over the top.


If using dried pasta keep in mind that the cooking time of the pasta will be a bit longer so you'll need to add it to the water sooner than in the directions mentioned above. Fresh pasta only needs ± 1.5 minutes.

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