Salmon tagliatelle with sundried tomato-caper sauce

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.

salmon pasta 1


  • 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
  • lemon

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.

  1. 10 minutes before the salmon has finished cooking, begin boiling the tagliatelle until al dente
  2. Dice the onion and mince the garlic
  3. Lightly sautee in olive oil and then add 2 tbsp of cream
  4. Simmer on a low heat for a few minutes stirring occasionally
  5. Add the tagliatelle, flake in the cooked salmon, add the capers and sundried tomatoes. Mix together
  6. Use some pasta water to thicken the sauce when needed
  7. Add a pinch of salt, pepper and chilli powder
  8. 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.

If you liked this recipe, then check out my Puttanesca post

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