Salmon Tagliatelle
This recipe combines tender baked salmon with vibrant asparagus and peas, all tossed with fresh tagliatelle for a delightful one-pan meal. Finished with a creamy creme fraiche and zesty lemon touch, this dish is a perfect balance of flavors.
— Constant Cookbook
Ingredients
- 400g frozen salmon fillets
- 1 bunch asparagus spears
- 350g fresh tagliatelle
- 100g frozen peas
- 100g creme fraiche
- grated lemon zest
Instructions
- Preheat oven to 190C 170C/fan, cook salmon as oer instructions on packet, meanwhile bend each spear unitl it snaps, discard the ends and cut in half.
- cook the pasta as per pack instructions, add the vegetables and return to the boil, simmer for 4 minutes.
- Falke the salmon fillets, drain the vegetables and pasta, mix with the salmon, creme fraiche and lemon zest, season with black pepper
Yield
Serves 4
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