Easy Salmon on Fresh Pesto Tagliatelle

Premium Ingredient

Pescatarian

with Spinach, Tenderstem® and Oven-Ready Garlic Baguettes

25 min

Difficulty: 1/3

Italian

Our Easy Salmon on Fresh Pesto Tagliatelle is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Allergens

Molluscs

Wheat

Walnuts

May contain traces of allergens

Nuts

Cereals containing gluten

Fish

Crustaceans

Mustard

Milk

Sesame

Soya

Egg

Utensils

Medium Saucepan

Baking Tray

Baking Paper

Tags

Pescatarian

Quick

HelloFresh Specials

Ingredients

Tenderstem® Broccoli

80 grams

Demi Garlic Baguettes

2 unit(s)

Salmon Fillets

300 grams

Creme Fraiche

150 grams

Vegetable Stock Paste

10 grams

Fresh Tagliatelle

250 grams

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. Halve any thick broccoli stems lengthways.
Place the garlic baguettes onto one side of a lined baking tray.
Lay the salmon fillets, skin-side down, and the broccoli 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 and broccoli. Sprinkle over the remaining cheese.
Serve the garlic bread alongside.