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Salmon and pea tagliatelle
20 Min Serves 4
Ingredients
- 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
Made with
Pink Salmon 213G
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.
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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