4 medium courgettes, halved lengthways and thinly sliced
3 salad onions, trimmed and thinly sliced
300g pack Waitrose Select Farm Salmon Fillets, skinned and cubed
100ml dry white wine
125g pack Boursin Light
1 tbsp chopped fresh dill
1. Cook the tagliatelle in a large pan of boiling water for 5 minutes until tender. Drain and return to the pan.
2. Meanwhile, heat the oil in a non-stick frying pan and quickly cook the courgettes with the salad onions for 2–3 minutes until softened. Add the salmon and cook for a further 2 minutes. Add the wine, some seasoning and bring to the boil. Simmer gently for another couple of minutes to cook the salmon.
3. Add the contents of the pan to the pasta with the Boursin and chopped dill. Stir to coat the pasta in sauce. Serve.