Creamy Salmon & Tomato Tagliatelle

Ingredients

• 1 jar Ballymaloe 100 Recipe Sauce
• 150 ml double cream
• 1 salmon fillet
• 4-6 nests tagliatelle
• 150 g cherry tomatoes (chopped)
• 1 handful of spinach
• 150 ml chicken stock
• 1 tsp oregano
• 1 tbsp olive oil

Method

1. Prep: Chop the cherry tomatoes. Season the salmon to taste lightly.
2. Bring a large pot of salted water to boil. Add the tagliatelle and cook according to packet instructions, until al dente. Drain and set aside.
3. Meanwhile, heat a tablespoon of olive oil in a wide pan over medium heat. Add in the salmon and cook for 3-4 minutes per side until just cooked. Remove from the pan, flake into chunks and set aside.
4. In the same pan, add the chopped tomatoes and cook for 2-3 minutes until softened.
5. Pour in the Ballymaloe 100 Recipe Sauce, chicken stock and cream. Stir well and bring to a gentle simmer for 5-7 minutes until slightly thickened.
6. Add the spinach and stir until wilted.
7. Gently fold in the flaked salmon.
8. Add the cooked tagliatelle to the pan and toss to coat in the sauce. Season to taste before serving.

Divide among shallow bowls. Top with freshly grated Parmesan and a squeeze of lemon if desired. Serve with garlic bread in the side.