Flight Pantry

Some dishes just taste like summer. They’re light, colorful, nutritious, and, best of all, easy to make. This spinach tagliatelle with flaked salmon and cherry tomatoes is all that — and more. It combines the delicate flavor of salmon with the freshness of spinach and the sweet bite of juicy tomatoes, all wrapped in a green pasta that looks as beautiful as it tastes. Perfect for a relaxed dinner on the terrace, a casual lunch with friends, or just to brighten up your weekday meal.

The best part? You don’t need fancy ingredients or hours in the kitchen. In under 30 minutes, you’ll have a delicious, balanced meal that’s full of flavor and perfect for sharing — especially if you love posting your food photos on Instagram (and Flight Pantry, of course!).

Ingredients (serves 4):

• 300 g (10.5 oz) spinach tagliatelle

• 300 g (10.5 oz) fresh salmon (2 fillets)

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 150 g (5.3 oz) fresh spinach

• 150 g (5.3 oz) cherry tomatoes, halved

• 3 tablespoons olive oil

• 100 ml (⅓ cup + 1 tablespoon) heavy cream (or plant-based alternative)

• Salt and black pepper, to taste

• Juice of half a lemon (optional)

Instructions:

1. Cook the tagliatelle in salted boiling water according to the package instructions. Drain and drizzle with a little olive oil. Set aside.

2. In a large pan, heat 1 tablespoon of olive oil. Cook the salmon fillets for about 3–4 minutes on each side, until cooked through. Remove and set aside to cool slightly. Once cooled, flake the salmon into large chunks, removing any bones or skin.

3. In the same pan, add the remaining 2 tablespoons of olive oil and sauté the onion until soft and translucent. Add the garlic and cook for another minute until fragrant.

4. Add the cherry tomatoes and cook for 2–3 minutes until they start to soften and release their juices.

5. Stir in the fresh spinach and cook until wilted.

6. Lower the heat and pour in the cream. Stir until the sauce is creamy and well combined. Season with salt and pepper to taste.

7. Add the cooked tagliatelle and toss gently to coat the pasta with the sauce.

8. Finally, add the flaked salmon and mix carefully, keeping the chunks whole.

9. Serve with a squeeze of lemon juice on top, if desired.

Love this recipe? Don’t miss this other light and healthy dish: Oven-Baked Salmon with Asparagus and Wild Broccoli — perfect for salmon lovers!