Salmon and pea tagliatelle

Heart outline Heart 3 people Clock graphic 20 Min Cutlery circle Serves 4


  • 300g tagliatelle
  • ½ tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 200ml reduced fat crème fraîche
  • 200g frozen peas
  • Zest and juice of 1 lemon
  • 2 x 213g tins of John West Pink Salmon
  • 80 watercress
  • 3 tbsp fresh dill, finely chopped

Step 1

Bring a large pot of salted water to the boil and cook the tagliatelle according to package instructions. Drain well, reserving a little of the pasta water.

Step 2

Meanwhile, heat the oil in a pan over a medium heat and cook the onion for 5-7 minutes until softened. Add the garlic and cook for 30 seconds longer.

Step 3

Stir in the crème fraîche, peas and lemon zest. Bring to a simmer, then remove from the heat. Add the pasta along with a splash of cooking water. Stir to combine into a glossy sauce, adding more cooking water if needed.

Step 4

Stir in the salmon, watercress and most of the dill. Season and add lemon juice to taste. Top with the remaining dill to serve.

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