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Creamy Lemon-Tarragon Salmon and Bacon Spaghetti
Creamy Lemon-Tarragon Salmon and Bacon Spaghetti

Creamy Lemon-Tarragon Salmon and Bacon Spaghetti

with Asparagus, Almond, Pear and Rocket Salad

Recipe Development Team
Recipe Development TeamUpdated on September 22, 2025

Indulge in our Creamy Lemon and Tarragon Salmon Spaghetti for a truly special dinner. With an extra large serving of salmon, this recipe is perfect for treating yourself and loved ones any day of the week.

Tags:
Pescatarian
Allergens:
Fish
Cereals containing gluten
Wheat
Milk
Egg
Almonds
Nuts

The quantities provided above are averages only.

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.

Total35 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

3 unit(s)

Garlic Clove

300 grams

Salmon Fillets

(Contains: Fish)

100 grams

Asparagus

180 grams

Spaghetti

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Lemon

1 bunch(es)

Tarragon

1 unit(s)

Pear

60 grams

British Smoked Bacon Lardons

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

15 grams

Toasted Flaked Almonds

(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)

Not included in your delivery

1 tbsp

Honey

1 tbsp

Olive Oil for the Dressing

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)5373 kJ
Energy (kcal)1284 kcal
Fat69.7 g
of which saturates26 g
Carbohydrate93.9 g
of which sugars24.7 g
Dietary Fibre8.8 g
Protein62.9 g
Salt3.24 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Medium Saucepan
Baking Paper
Colander
Bowl
Zester
Pan

Cooking Instructions and Tips

Bake the Salmon
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ 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 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
2

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
3

Meanwhile, zest and halve the lemon.

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

Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways/widthways.

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.

Bring on the Creamy Sauce
4

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

Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Stir in 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
5

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
6

When everything's ready, add the rocket and pear to the lemon dressing and toss to coat in the dressing.

Share the salmon and bacon pasta between your bowls. 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. Sprinkle the flaked almonds over the salad to finish.

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