Grilled crispy salmon tagliatelle

Adam Swanson compliments his fish with peppery yoghurt and almond pesto
Grilled crispy salmon tagliatelle
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 450 g tagliatelle
  • 4 x 200 g fresh salmon
  • salt, and pepper
  • olive oil
  • 100 g rocket
  • 1 handfuls blanched almonds
  • 1 tbsp garlic, crushed
  • 2 tbsp olive oil
  • 50 g freshly grated parmesan
  • extra olive oil, if required
  • salt, and pepper
  • 125 ml Greek yogurt
  • 1/2 tbsp white pepper
  • 1/2 tbsp szechuan pepper, cracked
  • 1/2 tbsp cracked black pepper


1. Cook pasta as per packet directions. Take salmon and score the skin diagonally. Season fish and coat with a little olive oil and set aside.

2. For the pesto: 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.

3. For the yoghurt: Place yoghurt into a bowl and add all three peppers and mix well. Set aside.

4. Heat a large frying pan on medium to high heat. 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.

5. Strain pasta and mix pesto through then coat the pasta. 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.

Rate This Recipe