• 350g tagliatelle
  • 225g boneless salmon fillets (skin removed)
  • 150ml dry white wine (or stock)
  • 200g bellaverde® broccoli
  • 25g butter
  • 4 spring onions, trimmed and finely sliced
  • 300ml single cream
  • Fresh dill, finely chopped, to serve (optional)


  1. 1

    Cook the tagliatelle in a large pan of boiling salted water for 8-10 minutes or until just tender ('al dente'). Drain in a colander.

  2. 2

    Whilst the pasta cooks, place the salmon in a medium frying pan, add the white wine, salt and pepper. Cover, bring to the boil, then simmer for 5-6 minutes or until the salmon is just cooked and flakes easily.

  3. 3

    Transfer the salmon to a plate and break into large flakes with a fork. Increase the heat and simmer the cooking liquid until it is reduced to about 45ml (approx. 3 tablespoons).

  4. 4

    Meanwhile, prepare the bellaverde® by trimming the stalks and chopping the remaining into 3cm pieces.

  5. 5

    Add the butter to the reduced wine, then add the spring onions and broccoli and sauté for 3 minutes. Add the cream, cover and simmer for 3-4 minutes or until the broccoli is tender.

  6. 6

    Remove the lid, stir in the salmon and season to taste. Add the sauce to the cooked tagliatelle, then toss until coated. Serve sprinkled with a little dill, if liked.

  7. 7

    *All information included in this recipe has been provided by Bellaverde® Broccoli.

Nutritional Details

Each serving provides
  • Energy 2633kj 629kcal 31%
  • Fat 26.8g 38%
  • Saturates 13.6g 68%
  • Sugars 9.8g 11%
  • Salt 0.2g 3%

% of the Reference Intakes

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