Salmon Tagliatelle

Fish in a creamy sauce, served with pasta ribbons.

Country of Origin:
Preparation Time: 15 Minutes


Pasta (tagliatelle)    220 grams 440 grams 660 grams
Milk    250 ml 500 ml 750 ml
Margarine    20 grams 40 grams 60 grams
Flour    20 grams 40 grams 60 grams
Salmon (cubes/pieces)    220 grams 440 grams 660 grams
Vegetables (mixed)    165 grams 330 grams 495 grams
Parsley    1 pinch(es) 2 pinch(es) 3 pinch(es)
Salt    to taste to taste to taste

1. Cook the salmon in the oven with a little water and cover with foil.

2. Melt the margarine and add the flour, stir together making sure it does not burn. Add the milk and whisk together until smooth. Bring to the boil slowly stirring all the time until thickened. Turn down to a simmer and add salt and pepper to taste.

3. Cook the mixed vegetables and drain.

4. Cook the tagliatelle in boiling water and drain.

5. Flake the salmon and add with the vegetables to the sauce.

6. Pour the sauce over the pasta, and mix together.

7. Sprinkle with the parsley to serve.

Serving Suggestion

With a side salad.

Medical Diets

    Gluten Free

    Dairy Free

    Wheat Free







    Sunday Lunch

These indicators are for guidance only. You are responsible for reading the recipe carefully and checking all packaging and ingredients you are using, to ensure they are suitable for your diet and/or medical needs. AVF Marketing will not accept any liability for any situations that might arise if this advice is ignored.

Back to list