Salmon Tagliatelle

I like, no, I love cooking. I love trying new recipes (or coming up with my own!). It’s great for the head as well, I find cooking almost therapeutic. Just not mid-week… Like everyone else, I find it hard to come up with something nice but quick enough to make as there usually isn’t too much spare time in the evenings after work. This recipe wasn’t even supposed to make it to the blog in the first place, but since it was quick to make and devoured even by the toughest-to-please critics, the Little Messers, I thought I better save it in here for future reference!

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Ingredients
Nice piece of salmon
2 gloves of garlic
1 medium white onion
4 mushrooms
5cm piece of courgette, grated
Generous handful of feta cheese
Fresh tagliatelle

The Method
Start off by cooking the salmon in the oven. While the salmon is cooking, prepare the vegetables: peel and chop the garlic and onion. Chop the mushrooms, grate the courgette and cut the feta cheese into small cubes.

Fry the garlic, onion and mushrooms in a bit of rapeseed oil on a medium heat for about 7 minutes, until the onion is nice and soft. Add the grated courgette and bring the heat to low. Leave cooking, stirring occasionally to ensure it doesn’t stick, and start cooking the fresh tagliatelle. It will cook in about 3-4 mins.

Once the tagliatelle is cooking on the hob, the salmon should be ready so you can take it out of the oven and break it into smaller chunks. Once the pasta is cooked and drained, add the veg mix from the frying pan, the salmon chunks and feta cubes into the pan with the pasta and gently mix. Voilà, there’s your mid-week dinner done in 25 mins!

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