Are you sure you want to delete this recipe?
This recipe was uploaded by freshherbs
Per Serving: 629 calories, 26.8g protein, 71.9g carbohydrate, 26.8g fat, 13.6g saturated fat, 4.0g fibre, 0.24g salt Counts as 1 of your 5-a-day and provides a third of your GDA of vitamin C
2. Whilst the pasta cooks, place the salmon in a medium frying pan, add the white wine and salt and pepper. Cover, bring to the boil, then simmer for 5-6 mins or until the salmon is just cooked and flakes easily.
3. Transfer the salmon to a plate and break into large flakes with a fork. Increase the heat and simmer the cooking liquid until it is reduced to about 45ml/3tbsp.
4. Meanwhile, wash and prepare the bellaverde® by trimming the base of each spear and chopping the remaining into 3cm pieces. Add the butter to the reduced wine, then add the spring onions and bellaverde® and sauté for 3 mins. Add the cream, cover and simmer for 3-4 mins or until the bellaverde® is tender.
5. Remove the lid, stir in the salmon and season to taste. Add the sauce to the cooked tagliatelle, then toss until coated in the sauce. Serve sprinkled with a little dill if liked.