Christopher: ‘This lovely salmon and broccoli pasta is beautifully rich and creamy yet somehow still light and fresh tasting. For those of you who are like Zoë and dislike the strong ‘fishy’ taste of salmon the light creamy sauce that goes with it is the perfect cover up’
This pasta dish takes: 40 minutes including prep.
One large salmon fillet
A big handful of chives, finely chopped
1/4 pint of white wine
1/2 pint of single cream
One knob of butter
One head of broccoli cut into small florets
Four nests of dried tagliatelle
1. Pre heat that oven to 180 degrees
2. Place the salmon in a roasting dish lined with foil. Season with salt and pepper
3. Cut the lemon in half, squeeze the juice from one half over the salmon, slice the other half into small circles and coat the salmon. Sprinkle over half the chives. Cover in foil and bake for 25 minutes
4. While the salmon is baking cook the broccoli in salted water for 10 minutes. Drain and keep the water to the side (for cooking the tagliatelle)
5. In a large pan, melt the butter. Add the wine and bring to boil
6. Cook the tagliatelle in the broccoli water for 15 minutes until soft
7. Add the cream to the wine and bring to boil
8. Stir in the broccoli and tagliatelle
9.Shred the salmon into flakes with a fork and add to the sauce, broccoli and tagliatelle. Season with salt and pepper
10. Serve topped with the remaining chives
This dish serves:
Two people who want a comforting but healthy meal.
Let us know in the comments below if you gave this dish a go. Would love to hear any tips you have regarding covering up a ‘fishy’ taste. We need our omega 3 but Zoë isn’t a fan!