Sesame-crusted salmon harissa tagliatelle recipe
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- Serves 4
- 10 mins to prepare and 20 mins to cook
- 439 calories / serving
- Dairy-free
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1860kJ 439.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 0.7g
- Sugars
- 7g
of the Reference intake
Carbohydrate 67.1gProtein 27.1gFibre 4.6g
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- 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
