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Salmon Tagliatelle


  • 2 Salmon fillets 

  • 100g Frozen peas

  • 200g Tagliatelle pasta

  • Chives

  • Salt and Pepper 

  • 200g 0% fat or 50% reduced fat creme fraiche 

  • 100ml White wine 

  • 1 clove of garlic

  • 1 tbsp extra virgin olive oil

  • 2 tsp Lemon juice

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  1. Preheat the oven at 220 degrees/ Gas mark 7 

  2. Line an oven proof tray with tin foil. Put the salmon fillets on the tray and place in the oven for 15 minutes

  3. Boil the tagliatelle pasta for 7-8 minutes and sieve

  4. Boil the garden peas for 3minutes and sieve

  5. Warm a tbsp of extra virgin olive oil in a frying pan and add the crushed garlic. Simmer for 1 minute. 

  6. Add the 100ml white wine and simmer for a further 1 minute and stir in the creme fraiche.

  7. Then add 2 tsp lemon juice and season with a pinch of salt and lots of pepper. Make sure you taste it and season accordingly.

  8. Add the peas and the tagliatelle

  9. Take the salmon out of the oven and and flake/ pull apart with two folks

  10. Now add the Salmon to the frying pan and stir

  11. Serve with finely chopped chives.

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