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Nutrition: per serving

  • kcal682
  • fat25g
  • saturates7g
  • carbs77g
  • sugars3g
  • fibre4g
  • protein42g
  • salt0.21g
    low
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Method

  • step 1

    Heat oil in a non-stick pan and cook the salmon, skin-side down, for 5 mins. Turn over and continue to cook for 4 mins more until the salmon is cooked through. Remove from pan, leave to cool, then flake the fish into large chunks, discarding skin.

  • step 2

    Cook tagliatelle according to pack instructions. Scoop out half a cup of cooking water, then drain and return to the pan. Toss in the salmon and remaining ingredients, loosening with cooking water, if the mixture is too thick. Serve immediately.

Recipe from Good Food magazine, April 2006

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Comments, questions and tips (24)

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Overall rating

A star rating of 3.5 out of 5.22 ratings
sarahdawn10 avatar

sarahdawn10

OMG...... love the ease of this pasta dish !!! Looking over the comments I realised I had cooked & commented on this dish in 2013 ! Still excellent & 5 star for flavour & speed !

lizleicester

A star rating of 4 out of 5.

This is really tasty but I left too much liquid from the pasta so the sauce was a bit runny. I hadn't wilted rocket before but it was a nice addition (more flavour than spinach but similar). It needs more salt and pepper than I put in or it can be a bit bland.

cgmoser

A star rating of 4 out of 5.

Perfect and so simple. A good squeeze of lemon juice and zest makes this recipe. Optional a sprinkle of chilli for my husband.

lizzafezza

A star rating of 3 out of 5.

Super quick and tasty. I used hot smoked salmon with chilli and added plenty of black pepper.

Rupes

I too found this incredibly bland, even with the addition of garlic, chilli and lemon juice :(

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