Ingredients
- 1 tsp oil
- 2 fresh salmon fillets
- 200g tagliatelle
- 100g bag rocket
- 2 tbsp crème fraîche
- zest ½ lemon
Method
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Heat oil in a non-stick pan and cook the salmon, skin-side down, for 5 mins. Turn over and continue to cook for 4 mins more until the salmon is cooked through. Remove from pan, leave to cool, then flake the fish into large chunks, discarding skin.
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Cook tagliatelle according to pack instructions. Scoop out half a cup of cooking water, then drain and return to the pan. Toss in the salmon and remaining ingredients, loosening with cooking water, if the mixture is too thick. Serve immediately.