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Salmon on Creamy Chorizo Tagliatelle
Salmon on Creamy Chorizo Tagliatelle

Salmon on Creamy Chorizo Tagliatelle

with Roasted Asparagus, Peas and Baby Leaf Salad

Pairing salmon fillets with smoky chorizo, this indulgent Salmon on Creamy Chorizo Tagliatelle brings a restaurant quality experience straight into your home.

Tags:
High Protein
Allergens:
Fish
Milk
Egg
Cereals containing gluten

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.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

100 grams

Asparagus**

1 unit(s)

Lemon**

300 grams

Salmon Fillets**

(Contains: Fish)

60 grams

Diced Chorizo**

(Contains: Milk)

150 grams

Creme Fraiche**

(Contains: Milk)

10 grams

Vegetable Stock Paste

120 grams

Peas**

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese**

(Contains: Milk, Egg)

200 grams

Fresh Tagliatelle**

(Contains: Egg, Cereals containing gluten May contain traces of: Mustard, Soya)

50 grams

Baby Leaf Mix**

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4900 kJ
Energy (kcal)1171 kcal
Fat75.4 g
of which saturates28.5 g
Carbohydrate54.2 g
of which sugars13 g
Dietary Fibre9.6 g
Protein61 g
Cholesterol120 mg
Salt5.2 g
Potassium0.6 mg
Calcium10.5 mg
Iron0.5 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Grater
Knife
Large Saucepan
Large Salad Bowl
Large Frying Pan
Colander

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press). Trim the bottom 2cm from the asparagus and discard, then halve the asparagus widthways. Zest and halve the lemon.

2

In a large bowl, combine half the lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.

Slice the remaining lemon into wedges. 

3

Lay the salmon fillets, skin-side down, onto one side of lined baking tray.

Sprinkle over half the lemon zest, drizzle with oil, season with salt and pepper, then rub to coat.

Add the asparagus to the tray. Drizzle with oil, season with salt and pepper, then toss to coat. 

When the oven is hot, roast the salmon and asparagus 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.

4

Meanwhile, heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Add the garlic and fry for 30 secs more.

Stir in the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.

Stir in the peas and cook for 1-2 mins more.

Stir in the sun-dried tomato paste, hard Italian style cheese and a squeeze of lemon juice from a lemon wedge, then taste and season with salt and pepper if needed. Remove from the heat. 

5

Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt for the tagliatelle. When boiling, add the tagliatelle to the water and bring back to the boil. 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.

When everything is ready, toss the salad leaves in the bowl of lemon dressing.

6

When everything's ready, reheat the sauce if needed. Add the cooked tagliatelle to the sauce and gently toss together, adding a splash of water if needed.

Share the pasta between your bowls. Top with the asparagus, then the salmon. 

Serve with the lemon dressed salad and a lemon wedge on the side.

Enjoy! 

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