with Spinach and Oven-Ready Garlic Baguettes
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!
Allergens
Utensils
Tags
Demi Garlic Baguettes
2 unit(s)
Salmon Fillets
2 unit(s)
Creme Fraiche
150 grams
Vegetable Stock Paste
10 grams
Fresh Tagliatelle
200 grams
Pesto
32 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
40 grams
Water for the Sauce
250 milliliter(s)
- 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.
- Meanwhile, add the creme fraiche, vegetable stock paste and water (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.
- 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.
- Serve the garlic bread alongside.
Enjoy!
4606
kJ
Energy (kJ)
1101
kcal
Energy (kcal)
69.9
g
Fat
27.9
g
of which saturates
81
g
Carbohydrate
7.3
g
of which sugars
44.8
g
Protein
3.32
g
Salt
with Spinach and Oven-Ready Garlic Baguettes
with Spinach, Tenderstem® and Oven-Ready Garlic Baguettes
with Spinach, Tenderstem® and Oven-Ready Garlic Baguettes
with Spinach and Oven-Ready Garlic Baguettes
with Spinach, Tenderstem® and Oven-Ready Garlic Baguettes
with Spinach, Tenderstem® and Oven-Ready Garlic Baguettes
