Salmon Tagliatelle with Lemon and Basil Sauce Vierge
Salmon, egg tagliatelle, basil, garlic and lemon zest and juice conbine to form this delicious pasta treat.
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 4 | Tailpiece | Main | Boil, Poach | 30 mins to 1 hour |
Ingredients:
- 625g poached salmon tail
- 500g fresh egg tagliatelle
- 20g fresh basil, large stalks removed
- 6 tbsp olive oil flavoured with lemon
- finely grated zest and juice of 1 lemon
- 2 cloves of garlic, chopped
- 1 tsp salt
- 2 tsp ground black pepper
Method:
1. Skin the piece of poached salmon and break the flesh into large flakes. Set to one side.
2. Drop the tagliatelle into a pan of boiling, salted water and cook for 3 minutes.
3. Meanwhile, very finely shred the basil. Put into a large saucepan with the oil, lemon zest, lemon juice, garlic, salt and pepper.
4. Add the salmon to the pan with dressing ingredients and stir gently over a very low heat until only just warm.
5. Drain the pasta well and tip into the dressing ingredients. Toss together lightly, and serve immediately.
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