Tagliatelle with Smoked Salmon and Lemon
Nutrition per serving
| Calories | 816 kcal |
| Protein | 52.1 g |
| Carbs | 93.1 g |
| Fats | 27.6 g |
| Saturated Fat | 12.8 g |
| Monounsaturated Fat | 5.2 g |
| Polyunsaturated Fat | 2 g |
| Sugars | 5.6 g |
| Fiber | 5.8 g |
| Sodium | 1,268 mg |
Ingredients
| Garlic | |
| Onion | |
| Fresh Dill Weed | |
| Lemon | |
| Broccoli | |
| Tagliatelle Pasta | |
| Hot Smoked Salmon | |
| Creme Fraiche | |
| Butter (salted) |
Preparations
1. Peel/finely dice the garlic and onion.
1. Peel/finely dice the garlic and onion.
2. Grate the zest from a quarter of a lemon and squeeze the juice into a bowl.
3. Cut the broccoli into florets.
4. Flake the salmon into a bowl.
5. Finely chop the dill.
Cooking Instructions
1. Cook the pasta in lightly salted water for 10 minutes until al dente. Add the broccoli 4 minutes towards the end of the pasta cooking and reserve a ¼ cup of the pasta/broccoli water before draining.
1. Cook the pasta in lightly salted water for 10 minutes until al dente. Add the broccoli 4 minutes towards the end of the pasta cooking and reserve a ¼ cup of the pasta/broccoli water before draining.
2. While the pasta is cooking, heat ½ a tbsp of butter in a medium frying pan over medium heat. Add the onion and gently cook for a few minutes before adding the garlic, ½ a tsp of lemon zest and continue to cook for a minute.
3. Add the flaked salmon, 2 tbsp of crème fraiche with a tbsp of the pasta water, ½ a tsp of lemon juice and ½ a tbsp of dill.
4. Add the drained pasta/broccoli and gently stir to coat. Season with salt and pepper to taste.
5. Serve in a bowl with a sprinkle of the remaining dill over the top.