Salmon & pea tagliatelle

We should aim to eat a portion of oily fish a week - make it easy with this quick midweek dish.
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Ready time:30 minutes

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Prep time:
10 minutes

Cooking time:
20 minutes

1 serving provides

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  1. Put the pasta in a pan of boiling water and cook to pack instructions. Drain, reserving 150ml of the pasta water.
  2. Meanwhile, heat the oil in a large pan over a medium heat and cook the onion and garlic for 5 minutes until softened. Stir in the crème fraîche, lemon zest and juice, and garden peas. Bring to a gentle simmer, then stir in the pasta along with the reserved cooking water.
  3. Stir through the salmon and half of the chopped parsley. Divide between bowls and serve with the remaining parsley and freshly ground black pepper.


Buy recipe ingredients


  • 300g Sainsbury's Italian tagliatelle
  • 1 onion, finely chopped
  • 300ml tub Sainsbury's British half-fat crème fraîche
  • Zest and juice of 1 unwaxed lemon
  • 300g frozen British garden peas by Sainsbury's
  • 2 x 105g tins Sainsbury's skinless and boneless wild Pacific pink salmon, drained and broken up into bite-size flakes
  • 28g pack fresh flat-leaf parsley, leaves picked, washed and finely chopped

From your store cupboard

  • 1 tablespoon olive oil by Sainsbury's
  • 1 clove garlic, finely chopped

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