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158 of 166

Salmon and prosciutto tossed in lemon-creamed tagliatelle

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

300 g Norwegian salmon or tuna, cut into cubes
1 T olive oil
500 g tagliatelle, cooked al dente
250 g crème fraîche
Italian parsley, chopped
basil leaves, torn
4 slices prosciutto, grilled
chilli flakes, to sprinkle
salt and freshly ground black pepper

Method

Toss the salmon or tuna in the olive oil. Place under a hot grill until slightly cooked - it must be pink inside. Toss the hot pasta with the crème fraîche, lemon juice and herbs.
Serve with the fish and proscuitto. Sprinkle with the chilli and season to taste.
Per serving: 3 361.6kJ, 36.9g protien, 31.9g fat, 90.6g carbs