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  • Catia Pacheco Castro

Creamy Lemon Garlic Salmon and Broccoli Tagliatelle

Updated: Nov 1

Can you believe we are almost halfway through April? It kind of feels a bit surreal. Although my entire life revolves around food, I find myself a bit bored at the moment. Probably because food is meant to be shared, and well, right now that is not possible. I do love cooking for my family, but what I am missing the most is being social and going out to eat. Today's recipe was quick and delicious. It only has a few ingredients, but boy does it deliver. My daughters absolutely love this pasta.

I use fresh tagliatelle for this, but you can use dry. Just make sure you follow the pasta packages recommended cooking times. Since fresh pasta cooks up in about 4 minutes, I throw my broccoli florets in with it. If you are using dry pasta, throw the broccoli in during the last 4-5 minutes of cooking.

I love this pasta with a bit of smokey chorizo, but it is completely optional.

I only eat wild salmon. It is just more nutritious and more flavorful than the farmed variety.

Enjoy xoxo




Creamy Lemon Garlic Salmon and Broccoli Tagliatelle

Serves 4

Under 20 minutes


2 Wild Sockeye salmon fillets, approx. 320 g. each and skin on

500 g. Fresh tagliatelle

100 g. Spanish or Portuguese chorizo, casing removed and diced, optional

350 g. Broccoli florets

300 ml. Crème Fraîche

300 ml. Heavy Cream

60 ml. Extra virgin olive oil

6 Cloves of garlic, thinly sliced

1 tbsp. Butter

1 Lemon, juice and zest

Fresh flat leaf parsley to taste and finish dish

Salt and freshly cracked black pepper to taste

Crushed red chilli flakes to taste, optional


1. In a large pot, bring generously salted water to a boil for pasta.

2. In a large non-stick frying pan, heat extra virgin olive oil on a medium heat.

Generously sprinkle the salmon with salt and pepper.

Place fillets, skin side down in frying pan. Do not move them. Let them fry for about 3 minutes or until skin is crisp. Lower heat and flip fillets over. Cook for 2 minutes more. Drizzle half the lemon juice on the fillets. Remove to a plate and set aside.

3. In the same frying pan, add the butter and the chorizo. Let fry, on a high heat, until crisp.

Lower heat to low, add garlic and fry gently until fragrant. Add crème fraîche, cream, lemon zest and juice. Stir to combine and adjust salt and pepper to taste. Keep warm, but do let let sauce come to a boil.

4. Add fresh pasta and broccoli to boiling water. Drain and add to frying pan. Toss in sauce to coat on a very low heat.

5. Cut salmon fillets into large chunks. Add to pasta along with chopped, fresh flat leaf parsley and chilli flakes, if using. Serve immediately.



































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Crawley,West Sussex UK

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