Salmon and pea tagliatelle
20 Min 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
Pink Salmon 213G
Caught in the cold clear waters off Alaska and Canada, our wild pink salmon is protein-packed and flavour-filled. It's also a natrual source of omega-3 and incredibly versatile, perfect for elevating everything from salad to fishcakes.
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.
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.
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.
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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