Easy Salmon on Fresh Pesto Tagliatelle
with Spinach, Tenderstem® and Oven-Ready Garlic Baguettes
Our Easy Salmon on Fresh Pesto Tagliatelle is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Tags:
Pescatarian
Allergens:
Cereals containing gluten
•Wheat
•Fish
•Milk
•Egg
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.
Total25 minutes
Active 5 minutes
DifficultyEasy
Ingredients
serving amount
80 grams
Tenderstem® Broccoli
2 unit(s)
Demi Garlic Baguettes
(Contains: Cereals containing gluten, Wheat May contain traces of: Sesame)
300 grams
Salmon Fillets
(Contains: Fish)
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May contain traces of: Crustaceans, Fish, Milk, Molluscs, Nuts, Soya, Walnuts, Mustard)
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
Utensils
•Baking Tray
•Baking Paper
•Medium Saucepan
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Halve any thick broccoli stems lengthways.
- Place the garlic baguettes onto one side of a lined baking tray.
- Lay the salmon fillets, skin-side down, and the broccoli 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.
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.
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 and broccoli. Sprinkle over the remaining cheese.
- Serve the garlic bread alongside.
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