Italian pasta, Mediterranean ingredients and a refined gourmet finish

Tagliatelle with fresh salmon and spinach is an elegant yet simple combination that brings together the tradition of Italian pasta with fresh Mediterranean ingredients.

Tagliatelle are one of Italy’s most celebrated long pasta shapes, particularly associated with the culinary traditions of Emilia-Romagna, where fresh handmade pasta has played an important role for generations.

In this version, we use fresh salmon, lightly sautéed and flaked, together with tender cooked spinach, allowing the pasta to bring all the ingredients together.

The final touch of finely grated Parmesan-style cheese, freshly ground black pepper and extra virgin olive oil adds depth and elegance without making the dish unnecessarily heavy.

The result is a balanced and refined pasta dish where every forkful combines al dente tagliatelle, tender salmon and delicate spinach.

Ingredients

Serves 4

For the Pasta

• 320 g tagliatelle, preferably fresh.
• 300 g fresh salmon, skinless and boneless.
• 200 g fresh spinach.
• 2 garlic cloves, finely chopped.
• 40–50 g Parmesan cheese or similar hard cheese, finely grated.
• 3 tablespoons extra virgin olive oil.
• Salt.
• Freshly ground black pepper.

To Finish

• Finely grated Parmesan.
• Extra virgin olive oil.
• Freshly ground black pepper.
• Small spinach leaves or fresh herbs, optional.

Preparation

01 · Prepare the Salmon

The star of the dish

Remove the skin and carefully check for any remaining bones.

Cut the salmon into small cubes or irregular bite-sized pieces.

Heat one tablespoon of extra virgin olive oil in a wide frying pan.

Add the salmon and sauté over medium-high heat for 2–4 minutes, depending on the size of the pieces.

Do not overcook it.

The salmon should remain tender and juicy while being properly cooked.

Remove from the heat and allow it to cool slightly.

Flake the salmon gently with a fork into small pieces.

Set aside.

02 · Cook the Spinach

The fresh vegetable element

Wash the spinach thoroughly.

Heat a frying pan with a little extra virgin olive oil and one finely chopped garlic clove.

Add the spinach and cook for a few minutes until tender and reduced.

Do not overcook it.

The spinach should retain its fresh green colour and delicate flavour.

Chop it lightly if the leaves are particularly large.

Set aside.

03 · Cook the Tagliatelle

Perfect pasta texture

Bring a large pot of salted water to a boil.

Add the tagliatelle and cook according to the manufacturer’s instructions.

The aim is to achieve an al dente texture, particularly when using fresh pasta.

Before draining, reserve approximately ½ cup of the pasta cooking water.

This starchy water can help bring the ingredients together and create a smoother finish.

04 · Combine the Pasta and Spinach

Bringing everything together

Heat a large frying pan with one tablespoon of extra virgin olive oil.

Add the freshly drained tagliatelle.

Add the spinach and toss gently.

Add a small amount of the reserved pasta water to create a smoother, more cohesive texture.

The pasta should remain loose, glossy and lightly coated, never watery.

05 · Add the Salmon

The meeting of pasta, fish and greens

Add the flaked salmon.

Toss gently to distribute it evenly without breaking it down too much.

Season with salt if necessary.

Add a generous amount of freshly ground black pepper.

Every forkful should ideally bring together:

tagliatelle, spinach and tender salmon.

06 · Add the Parmesan

A delicate creamy finish

Remove the pan from the heat.

Add the finely grated Parmesan.

Toss gently so that the residual heat allows the cheese to combine naturally with the pasta.

Add a few drops of reserved pasta water if necessary to achieve a slightly silkier texture.

We are not looking for a heavy sauce.

The Parmesan should provide a subtle, savoury and aromatic finish.

07 · Final Finish

Finish with:

• A drizzle of extra virgin olive oil.
• Freshly ground black pepper.
• A little more finely grated Parmesan.

For a fresher presentation, add a few small spinach leaves or delicate fresh herbs.

Serve immediately.

The Secret to Great Tagliatelle with Salmon

The key is not to overcook either the salmon or the spinach.

The salmon should remain moist and tender.

The spinach should stay vibrant and delicate.

The pasta should remain al dente.

The reserved pasta water is particularly useful for bringing the ingredients together, helping the olive oil and cheese create a naturally cohesive finish.

The ideal result is:

loose pasta, juicy salmon, evenly distributed spinach and a delicate finish of Parmesan, pepper and olive oil.

Gourmet Suggestions

Magic Dreams Barcelona

To elevate this dish:

• Use fresh tagliatelle whenever possible.
• Choose good-quality fresh salmon.
• Sauté the salmon briefly to preserve its texture.
• Avoid overcooking the spinach.
• Always reserve some pasta cooking water.
• Add Parmesan away from direct heat.
• Use freshly ground black pepper.
• Finish with a fruity extra virgin olive oil.
• For a refined presentation, shape the pasta into a small nest.
• Place a few flakes of salmon on top so that the main ingredient remains visually prominent.

Gourmet Presentation

Arrange the tagliatelle into an elegant nest in the centre of each plate.

Distribute the spinach evenly throughout the pasta and leave a few flakes of salmon visible on top.

Finish with finely grated Parmesan, freshly ground black pepper and a few drops of extra virgin olive oil.

For a contemporary touch, add a few small spinach leaves or delicate fresh herbs.

The overall appearance should convey simple elegance, without unnecessary decoration.

Pairing

For the table, we recommend a fresh, crisp 0.0% alcohol-free white wine, with good acidity and a clean profile that complements the delicate flavour of the salmon.

A chilled 0.0% alcohol-free sparkling white wine is also an excellent choice for a special meal.

For a completely refreshing alternative, serve with very cold sparkling water, lemon and fresh herbs.

Make-Ahead Preparation

The salmon can be cooked in advance and kept refrigerated.

The spinach can also be prepared ahead of time.

However, we recommend cooking and combining the pasta immediately before serving to preserve its ideal texture.

The Parmesan and olive oil should be added at the very end.

Storage

Store leftovers in an airtight container in the refrigerator for approximately 1–2 days.

To reheat, use a frying pan over low heat and add a few drops of water to prevent the pasta from drying out.

The dish is best enjoyed freshly prepared, particularly because of the texture of the salmon and tagliatelle.

The Premium Magic Dreams Barcelona Touch

Italian tradition with Mediterranean elegance

At Magic Dreams Barcelona, the aim is to elevate a simple pasta dish through quality ingredients, precise cooking and elegant presentation.

Fresh salmon, delicate spinach, excellent olive oil and finely grated Parmesan create a balanced combination that remains uncomplicated while feeling refined.

Simple ingredients, careful technique and Mediterranean elegance in every bite.

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