Step into a world where everyday food turns into a gourmet meal with this recipe for tortellini with salmon in a creamy sauce.
The star of the show is the sauce – a silky blend of cream, Parmesan and fresh spinach that wraps the filled tortellini in a rich, velvety bath. A light seasoning of nutmeg and garlic gives the sauce a lovely depth that pairs perfectly with the golden, pan-fried salmon.
A dish that proves you don’t need to be a whizz in the kitchen to create a meal full of flavour. With good ingredients that speak for themselves and a method that is surprisingly simple, this salmon tortellini brings a touch of luxury – and exceptional flavour – to a weeknight.
It is ideal for those days when you want to lift dinner to something quite special without spending hours in the kitchen.
Whether you want to impress guests, treat the family or simply enjoy a moment of culinary indulgence for yourself, tortellini with salmon and creamy Parmesan sauce is the perfect choice.
Tortellini with Salmon and Creamy Parmesan Sauce
Ingredients
- 25 g butter
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 100 ml white wine – or stock*
- 250 ml whipping cream (38% fat)
- 100 g Parmesan, finely grated
- 1/2 tsp grated nutmeg – perhaps a little more
- 70 g fresh spinach
- 500 g tortellini – I use ricotta and spinach
- 4 pieces of salmon fillet
- Salt and freshly ground pepper
- Oil
Method
- Remove any bones from the salmon fillets and season with salt and pepper.
- Melt the butter in a frying pan with a little oil and fry the onion and garlic for a couple of minutes.
- Pour in the white wine and let it reduce slightly before adding the cream and Parmesan. *If using stock, season the sauce with a squeeze of lemon before serving.Let the sauce simmer gently over a low heat while you cook the salmon and tortellini.
- Cook the tortellini according to the packet instructions. Reserve the pasta water.
- Heat a little oil in a frying pan and fry the salmon fillets over a fairly high heat for about 3 minutes on each side, depending on thickness.
- Season the sauce with nutmeg, salt and freshly ground pepper, then stir in the spinach until it wilts.
- Tip the tortellini into the pan and toss them in the sauce. Adjust the consistency with a little pasta water and let the tortellini simmer in the sauce briefly, until the sauce thickens and clings to them.
- Divide the tortellini between 4 deep plates and top each with a piece of salmon and some freshly ground pepper.
Nutrition
Premium
Kan du anbefale en erstatning for spinaten ?
Hej Hanne
Du kan f.eks. prøvet med stegt squash, broccoli eller lignende 🙂
Warm wishes, Dianna
Jeg har lavet det i dag. Hold nu op hvor smager det godt. Tak fo en god opskrift.
Hej Pia
Tusind tak for de søde ord, hvor er det dejligt at høre 🙂
Warm wishes, Dianna
Hej.
Kan man Evt lave saucen om formiddagen?
Altså en del timer inden
Hej Marie
Det kan du sagtens gøre ja 🙂
Juster evt. konsistensen med lidt væde når den varmes op:)
Warm wishes, Dianna
Hvor meget parmesan skal der til saucen?
Hejsa
Det er 100 gram, fintrevet – har rettet det i opskriften 🙂
Warm wishes, Dianna