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Italian Recipes

Easy Salmon on Fresh Pesto Tagliatelle

Easy Salmon on Fresh Pesto Tagliatelle

Easy Salmon on Fresh Pesto Tagliatelle

with Spinach and Oven-Ready Garlic Baguettes

Lily StevensUpdated on June 25, 2024

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Deliciously easy to cook, it only takes 3 steps to put this Easy Salmon on Fresh Pesto Tagliatelle on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!

Allergens:

Cereals containing gluten

•Fish

•Milk

•Celery

•Egg

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total25 minutes

Active 5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Demi Garlic Baguettes

(Contains: Cereals containing gluten May contain traces of: Sesame)

2 unit(s)

Salmon Fillets

(Contains: Fish)

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

(Contains: Celery)

200 grams

Fresh Tagliatelle

(Contains: Cereals containing gluten, Egg May contain traces of: Mustard, Soya)

32 grams

Pesto

(Contains: Milk)

40 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

250 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4606 kJ

Energy (kcal)1101 kcal

Fat69.9 g

of which saturates27.9 g

Carbohydrate81 g

of which sugars7.3 g

Protein44.8 g

Salt3.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Medium Saucepan

Instructions

Get Roasting

1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Place the garlic baguettes onto one side of a lined baking tray.
Lay the salmon fillets, skin-side down, onto the other side of the tray. Season with salt and pepper.
When the oven is hot, roast on the top shelf, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Pasta Time

2

Meanwhile, add the creme fraiche, vegetable stock paste and water (see pantry) to a saucepan.
Heat on high and bring to the boil, then reduce the heat.
Stir in the fresh tagliatelle. Simmer, 5-6 mins.
Next, stir in the pesto, spinach and half the cheese, making sure it's piping hot, 1-2 mins.

Dinner's Ready!

3

Stir a knob of butter (if you'd like) into the pasta.
Season with salt and pepper. Add a splash of water if it's too thick.
Serve the pasta in bowls topped with the salmon. Sprinkle over the remaining cheese.
Serve the garlic bread alongside.

Enjoy!

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