Tuscan Salmon Tagliatelle

Cooking time: 45 mins

SERVES: 2

Ingredients

-2-4 Salmon Fillets, Skin Off
-Flaked Salt and Cracked Black Pepper
-20g olive oil
-20g butter
-4 cloves garlic, finely sliced
-1 onion, diced
-150g jarred sun dried tomato, drained of oil
-100g cherry tomatoes
-25g tomato paste.
-200g double cream
-80g baby spinach leaves
-100g fresh grated Parmesan cheese
-10g chopped parsley.
-10g chopped basil.
-300g Tagliatelle.

Method

-Caramelise your salmon fillets in a medium-size frying pan with your Olive Oil and butter then set aside and begin to sauté onions and garlic.
-then add your tomato purée and cook for five minutes followed by your cherry tomatoes and sun-dried tomatoes these will be sweated on a medium heat for 15 to 20 minutes until the tomatoes have given them juice.
-add your cream and Parmesan, spinach and herbs, and Blanched tagliatelle. with a little of the pasta water toss together until homogenised and creamy.
-Add back your salmon pieces and heat gently until cooked then serve with some fresh herbs, shaved Parmesan and drizzle of olive oil is optional. Enjoy.
-Pasta should be blanched for the time stated on the back of the pack.