Roast salmon with creamy tagliatelle

Serves: 4
Course: Main Course
Cooking Time: 0 hr 20 mins
  • 2 salmon fillets
  • 2tbsp sundried tomato pesto
  • Salt and black pepper
  • 350g tagliatelle
  • 2tbsp butter
  • 3 garlic cloves, minced
  • 400ml cream
  • 175ml dry white wine
  • 1tsp grated lemon zest
  • 150g baby spinach
  • 2tbsp capers
  • To serve: Lemon wedges

1 Preheat the oven to 200 degrees. Line a small tray with baking paper and place the salmon darnes on top. Spread a tablespoon of the tomato pesto on each piece of fish. Bake for 10-12 minutes or until the salmon is just turned opaque.

2 Bring a large pot of salted water to the boil and cook the tagliatelle until just al dente.

3 Heat the butter in a high-sided pan over a medium heat. Add the crushed garlic and cook for one minute, stirring constantly so it doesn't burn. Add the cream, wine and lemon zest. Season with salt and pepper. Bring to the boil then lower to a simmer for five-six minutes until the sauce is reduced and thick.

4 Drain the tagliatelle and add it to the pan along with the spinach and capers, cook over a low heat for one-two minutes or until spinach is just wilted.

5 Remove salmon from the oven. Carefully remove the skin. Divide the pasta between four bowls. Top with chunks of salmon and garnish with wedges of lemon. Serve right away.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer