Creamy Lemon and Tarragon Salmon Spaghetti
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Creamy Lemon and Tarragon Salmon Spaghetti

Creamy Lemon and Tarragon Salmon Spaghetti

with Asparagus, Flaked Almonds and Tomato Rocket Salad

Make a meal that's truly special with this lightly indulgent and luxurious Creamy Tarragon Salmon Spaghetti.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

3 unit(s)

Garlic Clove

2 unit(s)

Salmon Fillets

(Contains Fish)

100 grams


180 grams


(Contains Cereals containing gluten)

1 unit(s)


1 bunch(es)


125 grams

Baby Plum Tomatoes

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Wild Rocket

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

1 tbsp


1 tbsp

Olive Oil for the Dressing

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)4321 kJ
Energy (kcal)1033 kcal
Fat55.7 g
of which saturates22.7 g
Carbohydrate88.8 g
of which sugars16.9 g
Protein47.7 g
Salt2.46 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Medium Bowl
Large Frying Pan


Bake the Salmon

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the spaghetti.

Peel and grate the garlic (or use a garlic press).

Lay the salmon fillets, skin-side down, onto a lined baking tray. Spread half of the garlic over the fillets and season with salt and pepper.

When the oven is hot, bake on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Cook the Pasta and Veg

Meanwhile, trim the bottom 2cm from the asparagus and discard. Cut into thirds.

When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.

When the pasta has 2 mins remaining, add the asparagus to the same pan and cook for the remaining time.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.

Finish the Prep

Meanwhile, zest and halve the lemon.

Pick the tarragon leaves from their stalks and finely chop (discard the stalks).

Halve the baby plum tomatoes.

Squeeze half the lemon juice into a medium bowl. Add the honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Add the tomato chunks, toss to coat in the dressing, then set aside.

Bring on the Creamy Sauce

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the remaining garlic and half the chopped tarragon. Cook for 30 secs.

Stir in the creme fraiche, veg stock paste and water for the sauce (see pantry for amount). Simmer until piping hot, 2-3 mins.

Combine and Stir

Once the salmon is cooked, gently peel off and discard the skin. Using a fork, flake the fish into bite-sized pieces.

Stir the cooked pasta, asparagus, flaked salmon, hard Italian style cheese and a pinch of lemon zest into the sauce. 

Season with salt and pepper and add a good squeeze of lemon juice. Add a splash of water to loosen if needed. 

Finish and Serve

When everything's ready, add the rocket to the bowl of tomatoes and toss to coat in the dressing.

Share the salmon pasta between your bowls. Garnish with the flaked almonds and finish with a sprinkle of the remaining tarragon if you'd like.

Serve the salad alongside and cut any remaining lemon into wedges for squeezing over.