This Hot Smoked Salmon & Greens Tagliatelle is a bright, comforting pasta that hits that sweet spot between quick and special. The hot smoked salmon adds warm, smoky flakes while the greens give a fresh, slightly peppery bite. Tossed with olive oil, garlic, lemon, and a scatter of Parmesan, the dish is silky, zesty, and deeply satisfying.
Why You’ll Love This Recipe
- Ready in about 20–25 minutes
- Uses pantry staples and fresh greens
- Balanced protein and veg in one pan
- Great for quick meal prep and family dinners
Ingredients for Hot Smoked Salmon & Greens Tagliatelle
- 200g tagliatelle
- 200g hot smoked salmon, flaked
- 100g spinach or mixed greens
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Juice of half a lemon
- Parmesan cheese, for serving
Step-by-Step Instructions of Hot Smoked Salmon & Greens Tagliatelle
- Bring a large pot of salted water to a boil and cook the tagliatelle until al dente according to the package.
- Heat the olive oil in a large skillet over medium heat and sauté the minced garlic for 30–60 seconds until fragrant.
- Add the spinach or mixed greens to the skillet and cook, stirring, until just wilted (1–2 minutes). Season lightly with salt and pepper.
- Reserve about 1/2 cup of pasta cooking water, then drain the tagliatelle.
- Add the drained tagliatelle to the skillet with the greens. Toss to combine and add a splash of the reserved pasta water to loosen the sauce.
- Flake in the hot smoked salmon and gently fold it through the pasta so it warms without breaking into paste.
- Squeeze the juice of half a lemon over the pasta, adjust salt and pepper, and toss again.
- Serve immediately with a generous shaving or sprinkle of Parmesan cheese.
Tips for Success
- Don’t overcook the salmon it only needs to warm through to keep texture and flavor.
- Save a splash of pasta water to create a light, silky coating on the noodles.
- Use freshly grated Parmesan for the best melt and flavor.
Substitutions & Variations of Hot Smoked Salmon & Greens Tagliatelle
To Make It Vegan/Gluten-Free:
- For gluten-free: swap tagliatelle for a gluten-free pasta.
- For vegan: use smoked carrot or smoked tofu in place of salmon and sprinkle nutritional yeast instead of Parmesan.
Variations:
- Add capers or chopped sun-dried tomatoes for a salty tang.
- Stir in a spoonful of crème fraîche or Greek yogurt for a creamier sauce.
- Swap tagliatelle for linguine, pappardelle, or orzo if you want a different shape for a one-pan alternative, try a similar flavor profile in a skillet dish like One-Skillet Salmon & Lemon Orzo.
Storage Instructions of Hot Smoked Salmon & Greens Tagliatelle
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or olive oil to revive the sauce.
Freezer: Freezing cooked pasta with salmon is not ideal the texture changes. If you must, freeze in a shallow airtight container for up to 1 month and expect a softer texture after thawing.
Make-Ahead: Cook the pasta and prepare the salmon and greens separately. Keep components chilled and combine in the skillet to reheat and finish just before serving.
Frequently Asked Questions (FAQ) of Hot Smoked Salmon & Greens Tagliatelle
Can I use cold smoked salmon instead of hot smoked?
- Yes, but cold smoked salmon is more delicate and has a different, milder texture. Add it off the heat to avoid overcooking.
How can I make this creamier?
- Stir in a tablespoon or two of crème fraîche, mascarpone, or Greek yogurt at the end for a creamy finish.
Is this safe for kids and picky eaters?
- Often yes the smoky flavor is mild and the lemon brightens it. You can remove lemon or serve it on the side for picky eaters.
Final Thoughts
Hot Smoked Salmon & Greens Tagliatelle is a quick, tasty way to bring smoky seafood, fresh greens, and comforting pasta to the table with almost no fuss. It’s perfect for busy nights when you want something a little special without the extra work. Try it, then come back and tell me how it went leave a comment and a star rating so others can find this simple weeknight winner.
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Hot Smoked Salmon & Greens Tagliatelle
A quick and cozy pasta dish featuring hot smoked salmon and fresh greens, perfect for busy weeknights.
- Total Time: 25
- Yield: 4 servings
Ingredients
- 200g tagliatelle
- 200g hot smoked salmon, flaked
- 100g spinach or mixed greens
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Juice of half a lemon
- Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil and cook the tagliatelle until al dente according to the package.
- Heat the olive oil in a large skillet over medium heat and sauté the minced garlic for 30–60 seconds until fragrant.
- Add the spinach or mixed greens to the skillet and cook, stirring, until just wilted (1–2 minutes). Season lightly with salt and pepper.
- Reserve about 1/2 cup of pasta cooking water, then drain the tagliatelle.
- Add the drained tagliatelle to the skillet with the greens. Toss to combine and add a splash of the reserved pasta water to loosen the sauce.
- Flake in the hot smoked salmon and gently fold it through the pasta so it warms without breaking into paste.
- Squeeze the juice of half a lemon over the pasta, adjust salt and pepper, and toss again.
- Serve immediately with a generous shaving or sprinkle of Parmesan cheese.
Notes
Don’t overcook the salmon — it only needs to warm through to keep texture and flavor. Use freshly grated Parmesan for the best melt and flavor.
- Prep Time: 5
- Cook Time: 20
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Pescatarian