Salmon and broccoli tagliatelle with toasted hazelnuts Recipe

Name: Salmon and broccoli tagliatelle with toasted hazelnuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 medium onion, finely chopped; 2 garlic cloves, peeled and finely chopped; 300 g tagliatelle; 1 head of broccoli, broken into little florets, stalk discarded; 300g pack salmon fillets, skin removed, cut into 2 cm dice; 75 g half fat crème fraîche; 1 lemon, juice and zest; 25 hazelnuts, toasted and coarsely chopped

Ingredients

1 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, peeled and finely chopped
300 g tagliatelle
1 head of broccoli, broken into little florets, stalk discarded
300g pack salmon fillets, skin removed, cut into 2 cm dice
75 g half fat crème fraîche
1 lemon, juice and zest
25 hazelnuts, toasted and coarsely chopped

PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 4 servings

Instructions

Heat the olive oil in a large frying pan over medium-low heat, and add the onion.
Cook for 6-7 minutes, until softened, adding the garlic for the final minute of cooking time.
Meanwhile, bring a large pot of water to the boil, and cook the pasta for 7-9 minutes, adding the broccoli florets for the final 4 minutes.
Drain, reserving about 5 tbsp of the cooking water.
Add the salmon to the pan with the onions and cook over a low heat for 3 minutes, adding the crème fraîche for the final minute.
Add the pasta and broccoli to frying pan along with the reserved pasta water and lemon juice and give everything a stir.
Divide the pasta between four plates, and scatter over the lemon zest and toasted hazelnuts.