Creamy Lemon and Tarragon Salmon Spaghetti
with Asparagus, Flaked Almonds and Tomato Rocket Salad
Make a meal that's truly special with this lightly indulgent and luxurious Creamy Tarragon Salmon Spaghetti.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3 unit(s)
Garlic Clove
2 unit(s)
Salmon Fillets
(Contains Fish)
100 grams
Asparagus
180 grams
Spaghetti
(Contains Cereals containing gluten)
1 unit(s)
Lemon
1 bunch(es)
Tarragon
125 grams
Baby Plum Tomatoes
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
(Contains Celery)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the spaghetti.
Peel and grate the garlic (or use a garlic press).
Lay the salmon fillets, skin-side down, onto a lined baking tray. Spread half of the garlic over the fillets and season with salt and pepper.
When the oven is hot, bake on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, trim the bottom 2cm from the asparagus and discard. Cut into thirds.
When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.
When the pasta has 2 mins remaining, add the asparagus to the same pan and cook for the remaining time.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.
Meanwhile, zest and halve the lemon.
Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
Halve the baby plum tomatoes.
Squeeze half the lemon juice into a medium bowl. Add the honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Add the tomato chunks, toss to coat in the dressing, then set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the remaining garlic and half the chopped tarragon. Cook for 30 secs.
Stir in the creme fraiche, veg stock paste and water for the sauce (see pantry for amount). Simmer until piping hot, 2-3 mins.
Once the salmon is cooked, gently peel off and discard the skin. Using a fork, flake the fish into bite-sized pieces.
Stir the cooked pasta, asparagus, flaked salmon, hard Italian style cheese and a pinch of lemon zest into the sauce.
Season with salt and pepper and add a good squeeze of lemon juice. Add a splash of water to loosen if needed.
When everything's ready, add the rocket to the bowl of tomatoes and toss to coat in the dressing.
Share the salmon pasta between your bowls. Garnish with the flaked almonds and finish with a sprinkle of the remaining tarragon if you'd like.
Serve the salad alongside and cut any remaining lemon into wedges for squeezing over.
Enjoy!
