We’ve flavoured the pasta with stock and added yogurt for low-fat sauciness.


400g salmon fillet

200g tagliatelle

1 vegetable stock pot

1 onion, chopped

200g frozen peas

150g low fat natural yogurt

3tbsp chopped parsley





1 Heat the oven to 220C, Gas 7. Put the salmon on a lined baking tray. Cook salmon for 10 mins.

2 Bring a large pan of salted water to the boil. Add the vegetable stock pot and onion and stir to combine, then plunge in the tagliatelle. Return to the boil and cook for 5 mins.

3 Add the peas to the pasta pan and cook for 3 mins until the peas and pasta are tender. Drain the pasta, reserving just a little stock in the base of the pan.

4 Return the pasta to the pan with the yogurt. Remove the salmon from the skin and add in chunks to the pan. Gently stir to combine.

Per serving: 513 cals, 13.5g fat (3g saturated), 67g carbs

Healthy bonus: Alaskan salmon has higher levels of heart-healthy omega-3 fatty acids than farm reared salmon.