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Broccoli, salmon & lemon tagliatelle

Broccoli, salmon & lemon tagliatelle

Cutting the broccoli up into small pieces, then just cooking briefly, ensures the perfect texture for Elly Curshen's delicious recipe using leftovers.

4.5 out of 5 stars(3) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 2 tsp Essential Salted Butter
  • 1 tbsp Essential Olive Oil
  • 260g pack 2 Scottish salmon fillets
  • ½ head Essential Broccoli, base trimmed, stalk peeled
  • 1 medium echalion shallot, finely diced
  • 1 clove/s garlic, finely grated
  • 50ml dry white wine
  • ½ x 500g pack fresh Essential Tagliatelle
  • 90ml Essential Whipping Cream
  • 1 unwaxed lemon, zest and juice

Method

  1. Bring a large saUcepan of water to the boil. Put a large frying pan over a high heat and add 1 tsp butter and ½ tbsp oil. Season the salmon fillets and add to the pan, skin-side down (the skin can be removed more easily once the salmon is cooked, so don’t worry about removing it yet, or at all – crispy salmon skin is delicious). Cook for 4-6 minutes, then flip and cook on the other side for 7-9 minutes more, until cooked through and flakes easily. Place the cooked salmon on a plate. Don’t wash the pan.

  2. While the salmon cooks, roughly chop the broccoli florets and peeled stalk into small pieces, no bigger than a sweetcorn kernel. Add the remaining butter and oil to the now empty frying pan, reduce the heat to low and add the shallot and garlic. Add a large pinch of sea salt flakes. Cover with a lid or plate and cook for 1-2 minutes until soft, then remove the lid and increase the heat to medium. Add the white wine. Reduce for 2 minutes.

  3. Add plenty of salt to the large pan of now-boiling water and cook the pasta for 2 minutes. Add the chopped broccoli to the pasta in the pan and cook together for another minute, then drain everything well.

  4. Add the cream to the pan of shallots, followed by the lemon zest, juice and some black pepper. Mix, then add the drained pasta and broccoli to the sauce and toss well to combine. Break the salmon into bitesized pieces, gently fold through, taste for seasoning and serve.

Cook’s tip

If you have cooked salmon to use up, you could use it here – just break it up and fry in butter and oil for a couple of minutes before adding at the end, as per the recipe. Smoked salmon would also work well.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,754kJ/ 898kcals

Fat

46g

Saturated Fat

20g

Carbohydrates

71g

Sugars

6.4g

Fibre

7.5g

Protein

41g

Salt

0.4g

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