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Grilled Crispy Salmon with Rocket & Almond Pesto Tagliatelle

This mouth-watering salmon dish is made for dining alfresco.


  • 450g San Remo Tagliatelle Egg Noodles

  • 4x 200g portions of fresh Atlantic salmon

  • Salt and pepper

  • Olive oil

  • 2 cups rocket

  • ½ cup blanched almonds

  • 1 tbs garlic, crushed

  • 2 tbs olive oil

  • 1/2 cup grated parmesan

  • Extra olive oil if required

  • Salt and pepper

  • 1 cup Greek style yoghurt

  • ½ tbs white pepper

  • ½ tbs Sichuan pepper, cracked

  • ½ tbs cracked black pepper


  • 1.

    Cook pasta as per packet directions.

  • 2.

    Take salmon and score the skin diagonally. Season fish and coat with a little olive oil and set aside.

  • 3.

    To serve shape a nest of the pasta on the plate, and then place the fish, skin side up on the top and finish with a dollop of the peppered yoghurt.

  • Pesto::

  • 1.

    Place the rocket, blanched almonds, garlic and olive oil in a food processor. Process the ingredients until a paste consistency is formed. Add parmesan and enough olive oil to keep the paste consistency. Check seasoning, adjust if required and set aside.

  • Peppered yoghurt::

  • 1.

    Place yoghurt into a bowl and add all three peppers and mix well. Set aside.

  • 2.

    Heat a large frying pan on medium to high heat.

  • 3.

    Place fish skin side down and cook for 5minutes or until skin is crispy, turn fish over and cook for a further 2 to 3 minutes.

  • 4.

    Strain pasta and mix pesto through then coat the pasta.


Preparation Time: 30 minutes

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