Ingredients
- 350g dried tagliatelle
- 400g skinless salmon fillets
- 200ml fresh vegetable stock, hot
- 2 shallots, finely chopped
- 200g frozen peas
- 100g low-fat yogurt
- 3 tbsp chopped fresh flatleaf parsley
Method
- 1. Preheat the grill to high. Cook the pasta in a large pan of salted water, according to the packet instructions. Drain and return to the pan.
- 2. Meanwhile, line a baking sheet with foil. Place the salmon on the baking sheet, season and put under the hot grill for about 5 minutes each side, until nicely browned and cooked through. Break into large flakes.
- 3. Pour the stock into a small pan and bring to the boil. Add the shallots, peas and plenty of black pepper and cook for 6-8 minutes, until tender.
- 4. Add the yogurt to the hot, cooked pasta, along with the pea mixture and the parsley. Toss together to combine, then gently stir in the salmon. Divide the pasta between bowls and serve immediately.
Nutritional info
Per serving: 498kcals, 13.8g fat (2.4g saturated), 36g protein, 74.1g carbs, 7.1g sugar, 0.2g salt
Chef's tip
If the salmon you buy is not skinned, cook it with the skin on, then peel off and discard it after cooking – it’s easier than skinning it raw and you won’t cut off and waste any fish.
Wine Recommendation
A fruity Sicilian white will strike the right balance between juicy flavour and fresh crispness.