Creamy Garlic-Herb Salmon Pasta

Instructions

1. 1

   Preheat a conventional oven to 200°C/400°F. During preheating, halve the cherry tomatoes, mince the garlic and grate the Parmesan. Drain the sun-dried tomatoes before weighing out 60 g, then chop them.

2. 2

   Grease a 33 × 23 cm baking dish with 5 ml of the olive oil. Spread the spinach, cherry tomatoes, garlic and sun-dried tomatoes across the dish, then add the soft cheese in four dollops.

3. 3

   Use four raw, skinless salmon fillets weighing approximately 125 g each and measuring about 2–3 cm thick. Pat them dry without rinsing, check for bones and nestle them among the vegetables. Sprinkle the salmon with the lemon pepper and Italian seasoning, then drizzle the remaining 15 ml olive oil over the dish.

4. 4

   Bake on the middle shelf for 20–25 minutes, until the tomatoes soften, the cheese is soft enough to stir and the thickest part of each salmon fillet reaches 63°C/145°F on a food thermometer.

5. 5

   While the dish bakes, bring the 3000 ml water and salt to a boil over high heat in a covered 5-litre saucepan. Add the tagliatelle and cook uncovered at a steady boil, stirring occasionally, until just tender, usually 8–10 minutes or according to the packet. Reserve 180 ml of the cooking water, then drain the pasta.

6. 6

   Remove the baking dish from the oven. Gently flake the salmon into large pieces with two forks. Stir the softened cheese and vegetables together with the Parmesan, lemon juice and all 180 ml reserved pasta water, keeping some salmon flakes intact.

7. 7

   Add the hot tagliatelle and gently toss until evenly coated. Divide between four bowls and serve immediately.