Salmon and pesto tagliatelle

Thursday, May 17, 2018. Author Matthew Kershaw

Salmon and pesto tagliatelle

Creatively substituting zucchini ribbons to reduce the quantity of pasta in this dish reduces the overall carbohydrate and calorie content, while giving it a fresher taste and slightly crisp texture. The salmon is full of protein, omega 3s, and vitamins A and D, making this a simple, delicious and healthy dish to add to your arsenal.

2 servings


2 salmon fillets (about 1/4lb/ 140g each)
1/4lb tagliatelle (100g)
1 courgette/zucchini
1/4lb broccoli florets (100g)
1 Tbsp green pesto (15ml)
basil leaves and grated Parmesan cheese as optional garnish


  1. Preheat the oven to 200ºC/400F
  2. Place the salmon fillets onto a sheet of foil, skin side down, and add some salt and pepper. Fold the foil around the salmon into a parcel and bake in the oven for 25 minutes.
  3. Meanwhile, bring a pan of water to the boil, then add the tagliatelle and cook to packet instructions. Add the broccoli to the pan for the last 5 minutes.
  4. While the pasta is cooking, remove the ends of the courgette, cut into quarters lengthways, then use a peeler to create ribbons by running it down the courgette. Keep to one side.
  5. When the salmon is cooked, remove it from the oven and, using a fork, separate into flakes.
  6. Drain the pasta and broccoli, then return to the pan. Add the salmon, courgette, and pesto to the pan. Mix well to combine the flavors.
  7. Separate into two bowls, top with some basil leaves and some parmesan if desired, then serve

Nutritional profile per serving

Calories:  440 kcals
Protein: 37g (34% of total kcals)
Fats: 13g (27% of total)
Carbs 43g (39%)

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