1 salmon fillet
1 clove garlic, crushed
200g tagliatelle, cooked made according to instructions
120ml low-fat crème fraîche
Preheat the oven to 220°C. Soften the onion and garlic in butter for 5-6 minutes in a pan on a low heat, then add the crème fraîche and heat through gently. Poach the salmon in boiling water for 2-3 minutes and drain, before breaking it into chunks and adding it to the sauce. Stir in the spinach and cook for one minute, then add the pasta and stir through the lightly beaten eggs and bake in the oven for 12-14 minutes. Allow to cool.
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