Easy Salmon on Fresh Pesto Tagliatelle

3 Step Prep

with Spinach and Oven-Ready Garlic Baguettes

25 min

Difficulty: 1/3

Italian

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

May contain traces of allergens

Celery

Cereals containing gluten

Fish

Mustard

Milk

Sesame

Soya

Egg

Utensils

Baking Tray

Large Saucepan

Baking Paper

Tags

Super Quick Prep

Ingredients

Demi Garlic Baguettes

2 unit(s)

Salmon Fillets

2 unit(s)

Creme Fraiche

150 grams

Vegetable Stock Paste

10 grams

Fresh Tagliatelle

200 grams

Fresh Pesto

32 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

40 grams

Water for the Sauce

250 milliliter(s)

Preparation

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!

Nutrition per serving

4704

Energy (kJ)

1124

kcal

Energy (kcal)

70.3

Fat

27.8

of which saturates

80.5