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Sesame-crusted salmon harissa tagliatelle recipe
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For a quick and easy midweek pasta recipe, try this sesame-crusted salmon harissa tagliatelle recipe. Salmon is baked with a sesame crust for extra crunch, then flaked into tagliatelle with a spicy harissa sauce and juicy cherry tomatoes. See method
Ingredients
- 330g skinless wild salmon fillets
- 1 tbsp olive oil
- 1 tbsp sesame seeds, toasted
- 320g tagliatelle
- ½ x 125g bag baby leaf spinach
- 2 tbsp harissa paste
- ½ x 250g pack cherry tomatoes, halved
If you haven't got tagliatelle, try using spaghetti or linguine
Each serving contains
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Energy
1860kj
439kcal
22%
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Fat
9g
12%
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Saturates
2g
8%
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Sugars
7g
8%
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Salt
0.7g
12%
of the reference intake
Carbohydrate 67.1g
Protein 27.1g
Fibre 4.6g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Place the frozen salmon fillets on a large baking tray lined with baking paper. Drizzle with olive oil, season and sprinkle over the sesame seeds. Bake in the oven for 18-20 mins until cooked through. Roughly flake and set aside.
- Meanwhile, bring a large pan of water to the boil. Add the tagliatelle and cook for 7-8 mins until soft but still with a little bite. Reserve 150ml of the pasta water and drain the pasta.
- Return the tagliatelle to the pan and add the spinach, harissa, cherry tomatoes and 100ml pasta water. Gently toss to combine. Add a little more pasta water if needed. Carefully stir through the flaked salmon.Divide the pasta between 4 bowls to serve.
See more Pasta recipes