Cook the tagliatelle in plenty of salted water until al dente, saving a little of the pasta water. Then drain.
Pat the salmon dry, season with salt and black pepper and fry in olive oil until golden brown. Take it out of the pan and break it into rough pieces.
Melt the butter in the same pan and cook the garlic briefly until fragrant. Add the cream, let it reduce briefly, then stir in the parmesan, lemon zest and a little nutmeg.
Add the leaf spinach to the sauce and let it wilt. Gently fold in the tagliatelle and salmon, and loosen the sauce with a little pasta water if needed.
Season with salt, black pepper and a little lemon juice if needed. Only warm everything through gently so the salmon stays juicy.
Divide between plates and serve with extra parmesan and freshly ground black pepper.
Good to know
This is one of those plates that's really satisfying without being complicated. Creamy, savoury and with just the right freshness to keep it from feeling heavy.
Swaps
Cream → Greek yoghurt stirred in at the end (more protein, a little tangier); parmesan → pecorino or aged Alpine cheese (similarly savoury, also provides protein and calcium); tagliatelle → wholewheat pasta (more fibre); butter → ghee (good for high heat, pure milk fat).
Allergens
Contains fish, milk and, depending on the pasta, gluten. For children, season mildly, and during pregnancy only make it with fully cooked salmon.
