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Salmon and pea tagliatelle

Published: 13 Jul 18
Updated: 18 Mar 24

Salmon, sweet shallots, double cream and peas – for a pop of colour – all go into this creamy salmon pasta recipe. Fresh parsley and mint lift the flavours to new levels.

Love creamy salmon? Try our baked salmon in a creamy spinach sauce, you won’t regret it.

Easy
December 2007

Test kitchen approved

Serves 4
Ready in 20 minutes

Salmon, sweet shallots, double cream and peas – for a pop of colour – all go into this creamy salmon pasta recipe. Fresh parsley and mint lift the flavours to new levels.

Love creamy salmon? Try our baked salmon in a creamy spinach sauce, you won’t regret it.

Nutrition: per serving

Calories: 767kcals
Fat: 37.8g (17.4g saturated)
Protein: 35.9g
Carbohydrates: 75.4g (5.1g sugar)
Salt: 0.3g

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Ingredients

350g dried tagliatelle
400g piece skinless salmon fillet
200ml fresh vegetable stock, hot
25g butter
3 shallots, finely chopped
142ml carton double cream
200g frozen peas
3 tbsp each chopped fresh flatleaf parsley and mint

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Method

Cook the pasta in a large saucepan of boiling salted water, according to the packet instructions or until al dente. Drain well and return to the saucepan.
Meanwhile, place the salmon in a large frying pan with a lid. Pour over the hot stock and cover. Poach over a medium-low heat for 5 minutes, turning halfway or until just cooked. Remove the salmon from the pan and strain the stock into a jug. Flake the salmon into large chunks.
Wipe the frying pan clean, put over a medium heat and add the butter. When melted, add the shallots and cook for 2-3 minutes, until beginning to soften. Pour in the strained stock and cream. Simmer for a few minutes, then add the peas and plenty of black pepper. Cook for 2-3 minutes, until the peas are tender and the sauce has thickened slightly.

Add the cream and pea mixture to the hot, cooked pasta, along with the parsley and mint. Toss together well to combine, then gently stir in the salmon. Divide between bowls and serve immediately.