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Sesame-crusted salmon harissa tagliatelle recipe

Sesame-crusted salmon harissa tagliatelle recipe

12 ratings

For a quick and easy midweek pasta recipe, try this sesame-crusted salmon harissa tagliatelle recipe. Salmon is baked with a sesame crust for extra crunch, then flaked into tagliatelle with a spicy harissa sauce and juicy cherry tomatoes. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 439 calories / serving
  • Healthy
  • Dairy-free


  • 330g skinless wild salmon fillets
  • 1 tbsp olive oil
  • 1 tbsp sesame seeds, toasted
  • 320g tagliatelle
  • ½ x 125g bag baby leaf spinach
  • 2 tbsp harissa paste
  • ½ x 250g pack cherry tomatoes, halved
If you haven't got tagliatelle, try using spaghetti or linguine

Each serving contains

  • Energy

  • Fat

    9g 12%
  • Saturates

    2g 8%
  • Sugars

    7g 8%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 67.1g Protein 27.1g Fibre 4.6g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Place the frozen salmon fillets on a large baking tray lined with baking paper. Drizzle with olive oil, season and sprinkle over the sesame seeds. Bake in the oven for 18-20 mins until cooked through. Roughly flake and set aside. 
  2. Meanwhile, bring a large pan of water to the boil. Add the tagliatelle and cook for 7-8 mins until soft but still with a little bite. Reserve 150ml of the pasta water and drain the pasta.
  3. Return the tagliatelle to the pan and add the spinach, harissa, cherry tomatoes and 100ml pasta water. Gently toss to combine. Add a little more pasta water if needed. Carefully stir through the flaked salmon.Divide the pasta between 4 bowls to serve.

See more Pasta recipes

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