Creamy Ora King Salmon tagliatelle with asparagus and sundried tomatoes

Step 1

In a large saucepan, add the butter and oil and when melted, add the onion and cook on a low/ medium heat for 5mins.

Step 2

Add the garlic, tomatoes, asparagus to the onions and cook on a medium heat for 5-7mins- stirring occasionally.. then add in a flat tbsp Cajun and stir to combine. Switch off for now.

Step 3

Pat your salmon dry and season with a pinch of Cajun, salt and pepper. Add a glug of oil to a pan and on a high heat, fry your salmon skin side down for 5 mins - then flip & fry for Remove from the heat and let the salmon rest.

Step 4

Bring a saucepan of salt water to the boil and cook the pasta for 1 min less than instructed.

Step 5

Turn the heat back on for the onions & add the double cream, salt and pepper, parmesan and stir for 2-3mins.

Step 6

Ladle some pasta water into the sauce and stir.

Step 7

Drain the pasta and add to the sauce - cook on a low heat together for about a min. Squeeze a little lemon juice & stir in 3/4 or the parsley.

Step 8

Serve between two bowls and top with the salmon and some extra parmesan and parsley