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Tagliatelle al salmone

Juicy salmon pieces in a fresh, lemony tomato sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 2


  • 1 onion finely chopped
  • ½ cup white wine dry
  • 1 tbsp fresh thyme finely chopped
  • 1 tbsp fresh parsley finely chopped
  • 2 cups tomato passata
  • 1 lemon
  • ½ cup heavy cream
  • salt and pepper to taste
  • 250 g salmon filets
  • 260 g tagliatelle
  • parmesan for serving


  • In a big pan heat 1 tbsp olive oil. Add the onion and cook until translucent and slightly brown.
  • Add the white wine, the tomato passata, thyme and parsley.
  • Add the juice and zest of one lemon.
  • Turn down the heat and let the sauce simmer for 10-15 minutes or until it has thickened quite a bit.
  • Meanwhile cook the pasta according to package and save one cup of the pasta cooking water before draining it.
  • Add the cream to your sauce and season with salt and pepper to taste.
  • Cut the salmon into bite sized cubes and add to the simmering sauce. Let it cook for about 3-4 minutes or until it's just cooked through.
  • Add the pasta to the sauce pan and mix well. If it's too dry for your taste, add a splash of the pasta cooking water.
  • Serve immediately with parmesan cheese.