Salmon fillets on tagliatelle with tomato and pesto salsa
- 100g (3½oz) green beans, trimmed
- 100g (3½oz) pasta shells, or whichever shape you like
- 2 salmon fillets, skinned
- 8 baby plum tomatoes
- 2 tablespoons fresh green basil pesto
Fresh pesto will keep for a week in the fridge and can be stirred into rice or mashed potatoes, as well as pasta. If you can't get fresh pesto, buy the best-quality jar of pesto you can find.
- Add the beans to a large pan of boiling salted water, bring back to the boil and cook for 2 minutes. Take them out with a draining spoon, cool them under cold running water and set aside. Bring the water back to the boil and stir in the pasta. Cook according to the instructions on the pack.
- Heat 2 teaspoons olive oil in a frying pan and add the salmon, skinned-side down, and cook for 4 minutes over a medium heat to brown. Turn the fish over and cook for another 3-4 minutes. After a couple of minutes, add the blanched beans and 3 of the tomatoes, halved, and cook until heated through.
- Chop the rest of the tomatoes finely, put in a small bowl and mix in 1 tablespoon of the pesto.
- Drain the pasta, keeping a little water on it and stir in a tablespoon of pesto. Serve the salsa on the salmon, with the pasta, beans and the fried tomatoes.
Nutritional information per portion
- Calories 270(kcal)
- Fat 12.5g
- Saturates 1.5g
- Sugars 0.0g
- Salt 0.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.