Look, I’m not gonna lie when I first threw together tagliatelle with salmon and dill, I wasn’t expecting it to become my go-to weeknight dinner. But here we are, and honestly? This dish has saved me more times than I can count. It’s creamy, it’s elegant, and it tastes like you spent hours in the kitchen when really, you were probably scrolling through your phone for half of it. If you’re hunting for more quick pasta inspiration, I’ve got 18 Easy Pasta Recipes – Quick, Flavorful & Perfect for Any Day waiting for you elsewhere on my blog.
Why Tagliatelle with Salmon & Dill Works So Well
The Perfect Pasta Match
Ever wondered why tagliatelle pairs so beautifully with salmon? It’s all about texture, my friend. Those wide, flat ribbons catch every bit of creamy sauce and flake of salmon, creating the perfect bite every single time. I’ve tried this recipe with spaghetti (meh) and penne (just no), but tagliatelle? That’s where the magic happens.
The salmon brings healthy omega-3 fatty acids to the party, we’re talking heart health, brain function, and that gorgeous pink color that makes your Instagram followers jealous. Fresh salmon works best, but FYI, I’ve used frozen in a pinch and nobody complained.
Dill: The Unsung Hero
Now, let’s talk about dill. Some people sleep on this herb, and honestly, that’s their loss. Dill cuts through the richness of cream and salmon like a boss, adding this fresh, slightly tangy note that keeps the dish from feeling too heavy. Plus, it’s packed with antioxidants and has been used for digestive health for centuries. Not that you’re thinking about that when you’re face-deep in pasta, but hey, it’s a nice bonus.
Nutritional Perks You’ll Actually Care About
Here’s the deal: this isn’t just comfort food, it’s actually pretty nutritious. You’re getting:
- High-quality protein from the salmon (around 25g per serving)
- Vitamin D (which most of us are deficient in, let’s be real)
- B vitamins for energy metabolism
- Selenium for immune function
The cream adds calcium, and if you use whole wheat tagliatelle, you’ll boost the fiber content. I usually stick with regular pasta because life’s too short, but you do you.
Storage Tips & Recipe Variations
Storage: This dish tastes best fresh, but I’ve kept leftovers in an airtight container for up to 2 days. The pasta absorbs some sauce, so add a splash of cream or pasta water when reheating.
Variations I’ve tried:
- Swap dill for fresh tarragon (fancy vibes)
- Add lemon zest for extra brightness
- Throw in some spinach or peas for color and nutrients
- Use smoked salmon instead of fresh for a different flavor profile (IMO, this makes it taste more expensive than it actually is)
- Make it lighter by replacing cream with Greek yogurt mixed with pasta water
Ingredients
For 4 servings:
- 400g tagliatelle pasta
- 400g fresh salmon fillet, skin removed
- 200ml heavy cream
- 3 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- 1 small shallot, finely diced
- 100ml dry white wine (or use pasta water if you’re skipping alcohol)
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and black pepper to taste
- Juice of half a lemon
- Fresh dill sprigs for garnish
- Parmesan cheese, grated (optional, but recommended)
Step-by-Step Preparation
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty Level: Easy
- Bring a large pot of salted water to boil. Cook the tagliatelle according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Cut the salmon into bite-sized cubes (about 2cm each). Season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the salmon cubes and sear for 2-3 minutes until just cooked through. Remove and set aside.
- In the same skillet, melt the butter. Add the shallot and garlic, sautéing for 1-2 minutes until fragrant.
- Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
- Add the heavy cream and bring to a gentle simmer. Let it cook for 3-4 minutes until slightly thickened.
- Stir in the chopped dill and lemon juice. Season with salt and pepper to taste.
- Add the cooked tagliatelle to the sauce, tossing to coat. If the sauce seems too thick, add some reserved pasta water.
- Gently fold in the salmon cubes, being careful not to break them apart.
- Serve immediately, garnished with fresh dill sprigs and grated Parmesan if desired.
Final Thoughts
There you have it, tagliatelle with salmon and dill that’ll make you look like a culinary genius without actually requiring genius-level skills. It’s creamy, it’s satisfying, and it comes together faster than most takeout deliveries. Trust me, once you nail this recipe, you’ll be making it on repeat. And if you’re craving more pasta inspiration (because who isn’t?), don’t forget to check out my collection of 18 Easy Pasta Recipes – Quick, Flavorful & Perfect for Any Day for even more delicious ideas.
