Pesto Salmon and Roasted Tomato Tagliatelle
with Italian Style Cheese and Serrano Ham & Rocket Salad
- Sulphites
- Fish
- Nuts
- Cashew nuts
- Milk
- Egg
- Cereals containing gluten
- Wheat
- Peanut
- May contain traces of allergens
- Crustaceans
- Fish
- Milk
- Molluscs
- Nuts
- Soya
- Walnuts
- Mustard
Our Pesto Salmon and Roasted Tomato Gnocchi is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
2 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
200 grams
Salmon Fillets
(Contains: Fish)
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May be present: Peanut)
125 grams
Baby Plum Tomatoes
2 slice(s)
Serrano Ham
75 grams
Creme Fraiche
(Contains: Milk)
25 grams
Sun-Dried Tomato Paste
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
40 grams
Wild Rocket
250 grams
Fresh Tagliatelle
(Contains: Egg, Cereals containing gluten, Wheat May be present: Crustaceans, Fish, Milk, Molluscs, Nuts, Soya, Walnuts, Mustard)
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 0.5 tsp salt for the gnocchi.
b) Peel and grate the garlic (or use a garlic press).
c) In a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your dressing aside.
a) Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
b) Pop the tomatoes alongside the salmon. Drizzle with oil, season with salt and pepper, then toss to coat.
c) When the oven is hot, roast the salmon and tomatoes on the middle 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.
a) Meanwhile, pop the Serrano ham onto a baking tray and bake on the top shelf of your oven until crisp and golden, 5-7 mins.
b) Wipe out the (now empty) saucepan and return to medium-high heat with a drizzle of oil.
c) Once hot, add the garlic and fry for 30 secs.
d) Stir in the creme fraiche and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened slightly, 2-3 mins.
a) While the sauce is cooking, add the tagliatelle to the boiling water and bring back to the boil.
b) Cook until tender, 3-4 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Stir the sun-dried tomato paste, roasted tomatoes, cooked tagliatelle and half the hard Italian style cheese into the sauce. Bring to the boil and simmer until piping hot, 1 min. Remove from the heat.
b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
c) When everything's ready, add the rocket to the bowl of dressing and toss to coat.
a) Share the pasta between your bowls and sprinkle over the remaining cheese.
b) Top with the salmon, then drizzle the pesto over everything.
c) Serve the balsamic rocket salad in a bowl alongside. Break the Serrano ham into shards and scatter over.
Enjoy!
