Saturday, 27 December 2014

Salmon with a creamy lemon sauce with tagliatelli

I absolutely loved cooking this dish! The lemon freshens up the whole dish, and works really well with the salmon. The creme fresh gives creamy feel without becoming too heavy. If you don't like Salmon you could always use chicken, just adjust your cooing times accordingly. 

Serves 2


  • 2 Salmon Fillets
  • 100g Tagliatelli Pasta 
  • 150g Mushrooms
  • 100g Cherry Tomato's
  • 2 Tbsp Creme Freche
  • 1 Garlic Cloves
  • Salt and Pepper 
  • Parsley (Dried or Fresh)
  • Half a lemon (zest and juice)
  • Olive Oil


Turn the oven to 200 degrees C. Season the salmon fillets with salt, pepper, parsley, and then place a lemon slice on each. Create foil parcels and place in the oven for 15 minutes. 

Place pasta into a pan of boiling water and leave to boil for around 9 minutes. Wchilst boiling, heat a frying pan on a medium heat and add a tbsp of olive oil. Chop the garlic glove, and add to the frying pan along with half a tsp of parsley and a pinch of salt. 

Chop the mushrooms into even sized pieces, and add to the frying pan. Once slightly goldne but still not fully cooked, chop the tomato's in half and add to the pan for 2-3 minutes. 

Zest half a lemon, and place to one side. By this point the pasta should be fully cooked. Pour a cup of the starchy water into the frying pan, and then drain the rest of the pasta. Add the pasta to the frying pan along with the lemon zest. 

Add 2 tbsp of creme freche to the pasta, and mix well. Leave on the heat for a few minutes to reduce, and remove the salmon from the oven. Just before taking off the heat, add the juice of half a lemon to the pasta dish and serve. Place the salmon on top. 

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