Fresh Salmon and Broccoli Tagliatelle

30 minutes Easy Serves 4


  • 200g Broccoli (95083)
  • 350g Tagliatelle (7764)
  • 225g Skinless & Boneless Salmon Fillets (26595)
  • 15ml Dry White Wine or Stock
  • 25g Butter
  • 4 spring onions, finely sliced (6961)
  • 1 courgette, diced (5739)
  • 300ml single cream (5721)
  • Chopped fresh dill to garnish (optional) (7156)
  • Salt and freshly ground black pepper


Cook tagliatelle as per instructions.

Whilst the pasta is cooking, place the salmon in a frying pan, add the white wine and salt & pepper.  Cover and bring to the boil and then simmer for 5-6 minutes or until the salmon is just and flakes easily.

Remove the salmon from the pan and break into large flakes.  Increase the heat in the pan and simmer the cooking liquid until is reduced to approx 45ml.

Add the broccoli (cut into small pieces), the spring onions and courgette to the pan and sauté for 3 minutes.  Add the cream, cover and simmer for 3-4 minutes or until the broccoli is tender.

Put the salmon back into the pan and stir gently, coating the salmon in the cream sauce.  Season to taste.  Add the sauce and salmon to the tagliatelle and toss.  Finish with a little dill (option).