Pea and salmon tagliatelle

Heart outline Heart 10 people Clock graphic 20 Min Cutlery circle Serves 4


  • 300g tagliatelle
  • ½ tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 200ml reduced fat crème fraîche
  • 200g frozen peas
  • Zest and juice of 1 lemon
  • 2 x 213g tins of John West Pink Salmon
  • 80 watercress
  • 3 tbsp fresh dill, finely chopped

Step 1

Bring a large pot of salted water to the boil and cook the tagliatelle according to package instructions. Drain well, reserving a little of the pasta water.

Step 2

Meanwhile, heat the oil in a pan over a medium heat and cook the onion for 5-7 minutes until softened. Add the garlic and cook for 30 seconds longer.

Step 3

Stir in the crème fraîche, peas and lemon zest. Bring to a simmer, then remove from the heat. Add the pasta along with a splash of cooking water. Stir to combine into a glossy sauce, adding more cooking water if needed.

Step 4

Stir in the salmon, watercress and most of the dill. Season and add lemon juice to taste. Top with the remaining dill to serve.

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Browse John West salmon recipes here on our site for meal inspiration.

This recipe uses tagliatelle, onion, garlic, crème fraiche, peas, watercress, lemon juice, dill and John West Pink Salmon. Find the ingredients right here on the recipe page.

Make this salmon and pea tagliatelle recipe in 4 steps. Read the recipe right here on our page. 

Yes, salmon is good for you. It’s high in protein and low in saturated fat. It contains vitamin D and is one of the best sources of B12. For the calorie-conscious, a single serving of salmon is less than 400 calories.

Of course, salmon is also packed with omega-3, fatty acids the human body can’t produce on its own. Omega-3 has been linked with a decrease in the risk for certain types of cancer, cardiovascular diseases like heart attacks and even dementia. 

Try to aim for two portions of seafood in your diet a week and if you aren’t taken any omega-3 supplements, aim to include salmon as one of your portions.