Main DishesWhole wheat tagliatelle is folded through a light oat-cream sauce with blistered cherry tomatoes, wilted spinach and flakes of salmon. Lemon and black pepper keep the sauce bright.
Bring a large pot of salted water to a rolling boil. Cook the Whole wheat tagliatelle, dried according to the packet timing until just tender with a little resistance in the centre, then drain.
Season the Salmon Fillet with Salt and Ground Black Pepper. Heat Olive Oil in a wide skillet over medium-high heat, then cook the salmon until browned and opaque through the centre, about 3 minutes per side; transfer to a plate.
Reduce the heat to medium. Add Garlic and halved Cherry Tomatoes to the skillet and cook until the tomatoes soften and their cut sides begin to catch, about 4 minutes. Stir in Oat cream and Lemon Juice, then simmer gently until lightly thickened.
Add the drained tagliatelle and Baby spinach to the skillet, tossing until the spinach has wilted and the pasta is coated. Flake in the salmon, warm for 1 minute, and divide between plates.
Give the salmon room in the skillet so it browns before its surface starts releasing moisture. Transfer it out once cooked, then flake it back in at the end. That short final warm-through keeps the fish in distinct pieces instead of breaking it into the sauce.
If you prefer really smooth salmon, you can brown one side on high heat for 2-3 minutes then turn the heat to very low, flip the salmon and cover it until cook through.
Firm tofu can replace the salmon when a plant-based version is useful. Use 300 g, cut it into cubes and sear until golden before adding it to the finished pasta. The tomatoes, lemon, garlic and oat cream remain the backbone of the sauce, so the change does not require a second recipe.
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