Herb-crusted salmon with tagliatelle
Average rating:
A great combination of flavours to make a sensational pasta dish a real taste of Spring
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Prep time: 15 mins
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Cooking time: 30 mins
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Serves: 4
Ingredients
- 4 x 150g (5 1/4oz), organic salmon fillets
- Freshly ground black pepper
- 4tbsp good quality mayonnaise
- 6tbsp fresh white breadcrumbs
- few sprigs fresh dill, chopped
- few sprigs fresh parsley, chopped
- 1tbsp fennel seeds
- 1tbsp olive oil
- 25g (1oz) slightly salted butter
- 1 medium leek, trimmed and finely shredded
- 250g (9oz) fine asparagus spears, trimmed and chopped
- 500g (18oz) fresh peas, shelled (250g shelled weight)
- 250g (9oz) Tagliatelle
- 1 jar roasted red pepper stir and serve sauce
- Handful fresh herbs, to garnish
Method
- Preheat the oven to 200°C / 400 F / Gas 6. Wash and pat dry the salmon. Season all over and place on a baking tray lined with baking parchment. Spread the top of each fillet with mayonnaise. Mix the breadcrumbs with the chopped herbs and fennel seeds and press into the mayonnaise.
- Drizzle lightly with the oil. Bake in the oven for about 20 mins or until lightly golden and just cooked through. Drain and keep warm.
- Meanwhile, boil a saucepan of lightly salted water and add the peas. Bring back to the boil and add the asparagus, then cover and cook for 4-5 mins or until just tender. Drain well and set aside.
- Melt the butter in a frying pan until bubbling and gently fry the leek for 5 mins, stirring, until softened but not browned. Add the peas and asparagus and cook gently, stirring, for 1-2 mins until hot. Set aside and keep warm.
- Cook the tagliatelle according to the packet's instructions. Drain well and return to the saucepan. Stir in the red pepper sauce to lightly coat the pasta. Keep warm.
- To serve, pile the pasta on to 4 serving plates and spoon over the green vegetables. Top with salmon and fresh herbs and serve immediately.
By Fong Chau
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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