Go directly to content
Tagliatelle with Roasted Salmon, Tomatoes and Spinach
Easy
Instructions / Directions
Serves: 4- Bring a large saucepan of salted water to the boil. Add the pasta and cook according to packet instructions.
- Drain the pasta and return to the pan, reserving some of the cooking water
- Meanwhile, heat a frying until hot, add half the oil and the salmon and fry on each side for 2 minutes then remove and set onto a plate to rest.
- Return the pan to the heat, wipe it out, then add the remaining oil and the shallot. Fry for a couple of minutes until just softening then add the cherry tomatoes and fry for 2-3 minutes until softened.
- Stir in the Boursin and crème fraiche and cook over a gentle heat until melted.
- Stir in a little pasta cooking water and the spinach leaves and cook gently until the spinach has wilted.
- Stir the tagliatelle and ¾ of the chives into the sauce, season and mix until coated.
- Carefully flake the salmon into the pasta and stir to combine.
- Serve straight away with the last of the chives.
