An easy healthy (ok, maybe not with double cream) meal that fills you up and hits the spot. This creamy salmon is rich but not too heavy and is perfect for those summer evenings where you want something quick and light; it is also really cheap, bonus! This recipe can be adapted to make as much or as little as you need or why not try chicken instead of salmon...completely up to you.
Serves 2
Prep Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
2 tbsp Olive Oil
1 Large White Onion
2 Cloves of Garlic
150ml Double Cream
200g Salmon
5 Nests of Wholewheat Tagliatelle
Black Pepper To Taste
1. Cook the wholewheat tagliatelle as per the packet instructions, usually it takes around 10 minutes to cook
2. Whilst the tagliatelle is cooking, peel and chop the garlic and white onion
3. Drain the wholewheat tagliatelle, put on a serving dish or in a bowl and keep warm
4. Using the same pan you cooked the wholewheat tagliatelle in; put in the oil, onion and garlic. Keep these on a low to medium heat and continuously stir until the onions are soft but not brown
5. Chop your salmon into cubes. Put the salmon and cream in the pan with the onions and garlic and stir.
6. Keep on a low to medium heat and stir until the salmon has cooked, around 5 minutes. Season with black pepper to taste.
Let me know if you try this and what you think! xx
Disclaimer: All ingredients were purchased by myself and cooked by myself.
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