Salmon tagliatelle with a creamy sundried tomato and caper sauce
Salmon– a regular in my freezer. So when I have cream to hand, this is my go-to dish. Its build of textures and flavours are mouthwateringly delicious. Quick and easy to prepare, you can have this on the table in 25 minutes.
- 1 salmon fillet
- 200g tagliatelle
- 1 white onion
- 1 garlic clove
- 1 tsp olive oil
- 2 tbsp single or double cream
- salt, pepper and chilli powder
- a handful of capers and sundried tomatoes
- parsley, dill or basil
If you’re cooking the salmon from frozen, place on a baking tray with a slice of lemon and into the oven on gas mark 6 (180 degrees), for 25 minutes.
- 10 minutes before the salmon has finished cooking, begin boiling the tagliatelle until al dente
- Dice the onion and mince the garlic
- Lightly sautee in olive oil and then add 2 tbsp of cream
- Simmer on a low heat for a few minutes stirring occasionally
- Add the tagliatelle, flake in the cooked salmon, add the capers and sundried tomatoes. Mix together
- Use some pasta water to thicken the sauce when needed
- Add a pinch of salt, pepper and chilli powder
- Chop the parsley, basil or dill and mix through. Just before serving, squeeze over some lemon juice.
If you don’t like or have a certain ingredient then that’s okay; you can substitute it with something else. You can take away or add to this dish whatever you like. Make it your own.