Creamy Tarragon Salmon Spaghetti
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Creamy Tarragon Salmon Spaghetti

Creamy Tarragon Salmon Spaghetti

with Zesty Pangrattato, Asparagus and Tomato Rocket Salad

Indulge in our Creamy Tarragon Salmon Spaghetti and Zesty Panagrattato with Asparagus and Salad for a lighter treat this season. Ideal for any day of the week, this dish is part of our new Salmon Special range.

Allergens:
Fish
Cereals containing gluten
Milk
Celery
Egg

The quantities provided above are averages only.

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.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

3

Garlic Clove

2

Salmon Fillets

(Contains Fish)

180

Spaghetti

(Contains Cereals containing gluten)

100

Asparagus

1

Lemon

1

Tarragon

10

Panko Breadcrumbs

(Contains Cereals containing gluten)

150

Creme Fraiche

(Contains Milk)

10

Vegetable Stock Paste

(Contains Celery)

1

Medium Tomato

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20

Wild Rocket

Not included in your delivery

100

Water for the Sauce

2

Olive Oil

1

Honey

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Nutritional information

Energy (kcal)1065 kcal
Energy (kJ)4454 kJ
Fat55.3 g
of which saturates22.7 g
Carbohydrate91.9 g
of which sugars16.3 g
Protein46.6 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Paper
Baking Tray
Garlic Press
Colander
Zester
Pan
Small Bowl
Medium Bowl

Instructions

Bake the Salmon
1

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.

Cook the Pasta
2

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 left, add the asparagus to the same pan to 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.

Make your Pangrattato
3

Meanwhile, zest and halve the lemon. Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the breadcrumbs. Season with salt and pepper and fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.

Once cooked, transfer the toasted crumbs to a small bowl, then set your pangrattato aside.

Bring on the Creamy Sauce
4

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil. Once hot, add the garlic and half the chopped tarragon. Fry 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.

Meanwhile, chop the tomato into 1cm chunks.

Squeeze half the lemon juice into a medium bowl. Add olive oil and honey (see pantry for both amounts), then season with salt and pepper. Stir the tomato chunks through the dressing and set aside.

Combine and Stir
5

Once the salmon is cooked, gently peel off the skin and flake apart the flesh with a fork into bite-sized pieces.

Stir the cooked pasta, asparagus, flaked salmon, remaining tarragon and grated hard Italian style cheese 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. 

Finish and Serve
6

When everything's ready, add the rocket to the bowl of tomatoes and toss to coat in the dressing.

Stir the lemon zest through the pangrattato. 

Share the salmon pasta between your bowls and sprinkle over the zesty pangrattato.

Serve with the salad and any remaining lemon cut into wedges alongside.

Enjoy!