• 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 300 g tagliatelle
  • 1 head of broccoli, broken into little florets, stalk discarded
  • 300g pack salmon fillets, skin removed, cut into 2 cm dice
  • 75 g half fat crème fraîche
  • 1 lemon, juice and zest
  • 25 hazelnuts, toasted and coarsely chopped


  1. 1

    Heat the olive oil in a large frying pan over medium-low heat, and add the onion. Cook for 6-7 minutes, until softened, adding the garlic for the final minute of cooking time. 

  2. 2

    Meanwhile, bring a large pot of water to the boil, and cook the pasta for 7-9 minutes, adding the broccoli florets for the final 4 minutes. Drain, reserving about 5 tbsp of the cooking water.

  3. 3

    Add the salmon to the pan with the onions and cook over a low heat for 3 minutes, adding the crème fraîche for the final minute. 

  4. 4

    Add the pasta and broccoli to frying pan along with the reserved pasta water and lemon juice and give everything a stir.

  5. 5

    Divide the pasta between four plates, and scatter over the lemon zest and toasted hazelnuts.

Nutritional Details

Each serving provides
  • Energy 2407kj 575kcal 29%
  • Fat 22.1g 32%
  • Saturates 4.9g 25%
  • Sugars 5.2g 6%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 586kj/140kcal

Each serving provides

62.5g carbohydrate 6.2g fibre 28.3g protein

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