Salmon and Pea Tagliatelle

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5 from 1 vote

Salmon and Pea Tagliatelle

Quick, easy and tasty!
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Main Course
Cuisine: Italian
Season: Autumn, Summer
Type: Fish
Servings: 4
Calories: 491kcal


  • 350 g dried tagliatelle organic
  • 200 g frozen peas organic
  • 500 g salmon fillets MSC certified, about 125g per person
  • 1 lemons organic, fairtrade, juice of
  • 20 g fresh parsley organic, leaves only, chopped
  • 120 g low fat creme fraiche organic
  • 1 dash black pepper organic, fairtrade, freshly ground


  • Bring a large pan of lightly salted water to the boil and cook the pasta as per the packet instructions. Add the peas for the last 3 minutes, then drain and return everything to the pan.
  • Place the salmon pieces in a large frying pan, cover with boiling water, place a lid on the top and simmer for 5 minutes until they are cooked through.
  • Remove the salmon from the pan, keeping back a little of the water. Flake the fish into a bowl, leaving behind the skin. Stir in the lemon juice and parsley.
  • Over a low heat, stir the salmon and the creme fraiche into the tagliatelle and peas. Add a little of the water to loosen it if necessary.
  • Serve immediately with some freshly ground black pepper sprinkled over the top.


In a hurry or not all eating together?
This dish is very quick to prepare. If you know you are going to be pushed for time, you could use fresh tagliatelle instead which has a much shorter cooking time. The salmon can be cooked in advance, mixed with the lemon juice and parsley and kept in the fridge.


Calories: 491kcal | Carbohydrates: 70g | Protein: 38g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Cholesterol: 151mg | Sodium: 381mg | Potassium: 95mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1450IU | Vitamin C: 32.2mg | Calcium: 20mg | Iron: 2mg

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