Creamy Salmon Tagliatelle

Ingredients

• 500g of salmon fillets (4 fillets)
• 150g of fresh green beans
• 1 white onion
• 2 garlic cloves
• 400ml of double cream ^{what is?}
• 200g of tagliatelle pasta
• olive oil, for greasing
• 1 tbsp of butter
• fresh chopped parsley
• a few slices of fresh lemon, for garnish
• salt, for taste
• black pepper, for taste
• fresh lemon juice, for taste

Method

Boil water for pasta.

Add the tagliatelle, pinch of salt and 1 tbsp of olive oil to the water and cook following the instructions on the package. Drain, rinse with water and set aside.

Put green beans into the pan filled with water with a pinch of salt. Bring it to a boil and cook for 4 minutes. Drain and set aside.

Preheat the oven to 200C.

Prepare the roasting tray and line it with kitchen foil or baking paper.

Place the salmon into the tray and season with salt, pepper and lemon juice. Add a bit of butter on top and between the salmon slices. Sprinkle with fresh parsley and bake for 12 to 15 minutes.

Flake cooked salmon into chunky pieces, leaving the skin behind. Set aside.

Make the sauce.

Dice the onion and crush the garlic. Heat the olive oil in a large frying pan and add onion.

Fry for a minute or two until softened then add garlic. Fry for a minute more until fragrant.

Pour the double cream and bring it to a boil.

Reduce the heat and cook further for 5 minutes until the sauce gets thicker. 

Season with salt and pepper. Add 1 tbsp of freshly squeezed lemon juice.

Add pasta, salmon and green beans to the sauce and stir. Gently warm through and serve immediately.

Decorate a portion on a plate with a slice of lemon and scatter over with fresh parsley.