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 Aug 2026- Flavour: The pesto tagliatelle is widely enjoyed, though some find the sauce too rich and creamy; adding lemon juice and zest or extra pesto can lift the flavour noticeably.
- Ease of prep: Quick and straightforward to put together, with clear step-by-step instructions that work well even for less confident cooks.
- Suggestions: Season the salmon with Italian herbs, garlic powder, or a spread of pesto before roasting for more flavour; also consider adding extra water gradually if the pasta sauce thickens too much.
- Next-day meals: Portions are generous, and some found it worked well to serve the pasta and garlic bread as one meal and the salmon separately another time.
- Vegetables: Steaming or boiling the broccoli rather than oven-roasting gives a better result; adding extra spinach, mushrooms, or asparagus is an easy way to boost the vegetable content.
- Garlic bread: Spreading the garlic butter more thoroughly through the bread, not just on top, helps avoid a dry result; some preferred to skip it altogether given the pasta already provides plenty of carbohydrate.
