Easy Salmon on Fresh Pesto Tagliatelle
with Baby Spinach and Garlic Baguette
Calories
:
1124 kcalProtein
:
43.8g proteinTotal
:
25 minutesDifficulty
:
EasyNew
Allergens:
- Cereals containing gluten
- Fish
- Milk
- Celery
- Egg
- Sesame
- May contain traces of allergens
- Mustard
- Soya
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
2 unit(s)
Demi Garlic Baguettes
(Contains: Cereals containing gluten May be present: 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 be present: Mustard, Soya)
32 grams
Fresh 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
Nutrition Values
Energy (kcal)1124 kcal
Energy (kJ)4704 kJ
Fat70.3 g
of which saturates27.8 g
Carbohydrate80.5 g
of which sugars7.3 g
Dietary Fibre5.6 g
Protein43.8 g
Salt3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Paper
•Baking Tray
•Large Saucepan
Cooking Steps
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.
2
- Meanwhile, add the creme fraiche, vegetable stock paste and water for the sauce (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. Sprinkle over the remaining cheese.
- Slice and serve the garlic bread alongside.
Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The pesto tagliatelle sauce is rich and satisfying, and the salmon cooks well in the oven; some found the dish a little heavy with both creme fraiche and cheese, and suggest using more pesto and slightly less creme fraiche for a lighter result.
- Ease of prep: Simple and quick to put together, with the salmon and baguettes roasting at the same time while the pasta sauce comes together on the hob.
- Suggestions: Steam or pan-fry the broccoli separately rather than roasting it alongside the salmon, as oven timing can leave it overdone. Add a squeeze of lemon or swap the vegetable stock for lemon zest and juice to freshen the sauce. Season the salmon with herbs or spices beyond salt and pepper for more flavour.
- Next-day meals: The pasta keeps well and is just as enjoyable reheated the following day.
- Portions: The dish is generous — some found it too much with both garlic bread and pasta, and suggest skipping the bread or saving it for another meal if you prefer a lighter plate.
