This easy superfood salmon and spinach tagliatelle recipe costs just 73p per serving, takes just 20 minutes to make and is deliciously creamy – perfect for tonight’s dinner! This superfood dish is so easy to make and ideal for sharing with friends and family. The soft, flaky salmon and the rich creamy sauce works wonders together. Add a few handfuls of spinach to count towards your 5-a-day and you’ve got one wholesome dinner. Spinach is full of vitamins C and A and high in protein, calcium and magnesium, so it’s a great veg to include in this meal. Leftovers can be stored in the fridge and reheated or served cold the next day for lunch. You could serve this delicious dish cold with a freshly prepared salad or you could serve it warm topped with a generous helping of cheese and some crusty bread ready for mopping up that creamy sauce – there are plenty of opportunities!
- 225g/8oz tagliatelle
- 1 (100g) bag spinach leaves, washed
- 2 (180g) cans skinless and boneless pink salmon, flaked
- ½ x 200g tub reduced-fat sour cream and chive dip
- Freshly ground black pepper
To make is superfood recipe, cook the tagliatelle in a large pan of boiling salted water for 10-12 mins or until just tender. Meanwhile, drain the salmon well, then pick over discarding any skin or bones. Flake the salmon.
Place the spinach in a colander. When the tagliatelle is cooked, pour it into the colander over the top of the spinach to drain, the boiling water will wilt the spinach without overcooking it.
Return the pasta and spinach to the pan. Stir in the sour cream and chive dip and pink salmon. Heat through for a few mins until the salmon is hot. Serve immediately and season to flavour.
Top tip for making Creamy salmon and spinach tagliatelle
Salmon, like most oily fish, is high in Omega-3 fat, which helps to lower the risk of heart disease and may help with memory loss