Roasted Salmon and Creamy Chive & Pea Tagliatelle
with Tenderstem® Broccoli and Garlic Baguettes
- Fish
- Cereals containing gluten
- Wheat
- Egg
- Milk
- Sesame
- May contain traces of allergens
- Crustaceans
- Fish
- Milk
- Molluscs
- Nuts
- Soya
- Walnuts
- Mustard
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
Our Roasted Salmon and Creamy Chive & Pea Tagliatelle is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
300 grams
Salmon Fillets
(Contains: Fish)
2 unit(s)
Demi Garlic Baguettes
(Contains: Cereals containing gluten, Wheat May contain traces of: Sesame)
80 grams
Tenderstem® Broccoli
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May contain traces of: Crustaceans, Fish, Milk, Molluscs, Nuts, Soya, Walnuts, Mustard)
150 grams
Creme Fraiche
(Contains: Milk)
35 grams
Caramelised Onion Paste
1 sachet(s)
Mixed Herbs
1 sachet(s)
White Wine Stock Powder
(May contain traces of: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 unit(s)
Lemon
1 bunch(es)
Chives
120 grams
Peas
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Lay the salmon fillets, skin-side up, onto one side of a lined baking tray. Season with salt and pepper.
- Add the garlic baguette to the other side.
- When the oven is hot, roast the salmon and garlic breads on the top 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.
- Meanwhile, boil a full kettle. Cut the Tenderstem® broccoli into thirds.
- Pour the boiled water into a saucepan with ½ tsp salt and bring back to the boil.
- Boil the tagliatelle and broccoli, 3-5 mins.
- Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
- In another saucepan, add the creme fraiche, caramelised onion paste, mixed herbs, white wine stock powder and water (see pantry). Bring to a boil. Simmer, 2-3 mins
- Meanwhile, roughly chop the chives (use scissors if easier). Cut the lemon into wedges.
- Add the peas, pasta and broccoli to the sauce. Stir to combine, 1 min.
- Add half the cheese and half the chives. Season with salt and pepper. Squeeze in some lemon juice.
- Share the pasta between your bowls. Top with the salmon, remaining chives and cheese.
- Serve the garlic bread on the side and any remaining lemon wedges for squeezing over to finish.
