for 4 servings
- 14 ounces Tagliatelle
- 3 tablespoons cracked Black pepper
- 1 tablespoon Sea salt
- 9 ounces fresh Salmon fillet
- 5 tablespoons olive oil
- 2 red peppers (cut into strips, lengthways)
- ½ bunch flat-leaf parsley (leaves picked)
- 2 teaspoons butter
- 4 leaves Frisee salad leaf (cut into strips)
Boil the tagliatelle in plenty of salted water until al dente.
Preheat the oven to its lowest temperature.
In a mortar, grind the pepper and salt together and then rub the mixture over the salmon on all sides. Leave for ten minutes for the flavours to develop.
Heat 2 tbsp oil in a pan and fry the fillets for 2-4 minutes on each side. Remove from the pan, wrap in aluminium foil and keep warm in the oven.
Meanwhile, heat 3 tbsp oil in the pan and braise the peppers until soft. Add the parsley and fry briefly, then season to taste with salt and ground black pepper.
Drain the cooked pasta and add to the peppers in the pan. Toss together quickly, then stir through 2 tsp butter and the lettuce.
Cut the salmon into strips. Arrange the pasta and salmon on warmed plates and serve immediately.