Baked Salmon with Tagliatelle and Lemon Butter

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Baked Salmon with Tagliatelle and Lemon Butter

Baked Salmon with Tagliatelle and Lemon Butter

Pasta and Loch Duart salmon go well together…

Preparation time: 25 minutes

Serves: 4


50g (2oz) butter

Finely grated rind and juice of 1 lemon

Freshly ground sea salt and freshly

ground black pepper

4 x 175g (6oz) salmon fillets, skinned

350g (12oz) dried tagliatelle

4 tablespoons chopped fresh parsley


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Melt the butter in a small roasting tin and add the lemon rind and juice.
  3. Season with plenty of salt and pepper.
  4. Lay the salmon fillets in the roasting tin and turn them around in the lemony butter, ending up skin-side down. Place into the oven for 7-8 minutes until cooked through but still moist inside.
  5. Meanwhile, throw the pasta into a large pan of boiling salted water and cook according to the packet
  6. instructions until al dente.
  7. Take the salmon out of the roasting tin and place on a warmed plate. Drain the pasta, mix with the lemony buttery juices collected in the salmon roasting tin and add the parsley.
  8. Divide the pasta between four warmed plates.
  9. Set a baked salmon fillet on top and tuck in!

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