Simple salmon with spring pasta

Name: Simple salmon with spring pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: drizzle of olive oil; 2 salmon fillets , skin removed; 2 slices prosciutto; 200g asparagus , trimmed and cut into short lengths; 150g pasta (we used dried egg pasta); 175g mixed peas and podded broad bean (frozen is fine); 5 tbsp mascarpone; zest and juice ½ lemon , the rest cut into wedges; small bunch tarragon , roughly chopped

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 2

Cost: $23.32 /serving

Author : Jane Hornby

creamy pasta fibre

Ingredients

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drizzle of olive oil2 salmon fillets, skin removed2 slices prosciutto200 grams asparagus, trimmed and cut into short lengths150 grams pasta (we used dried egg pasta)175 grams mixed peas and podded broad bean (frozen is fine)5 tbsp mascarponezest and juice ½ lemon, the rest cut into wedgessmall bunch tarragon, roughly chopped

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Instructions

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Step 1

Heat oven to 220C/200C fan/gas Rub the oil over the bottom of a large roasting tin or baking dish. Season the salmon with black pepper and a little salt, then wrap a piece of prosciutto around the middle of each fillet. Roast for 10 mins, then toss the asparagus into the oily tin and roast for 5 mins more.

Step 2

Meanwhile, boil the pasta following pack instructions, adding the peas and beans 2 mins before the end of cooking. Once the vegetables and pasta are just tender, reserve a cup of the cooking water, then drain.

Step 3

Remove the salmon from the tin, then add the mascarpone, pasta, 3 tbsp of the cooking water, the lemon zest and juice, and tarragon. Season to taste and toss until the pasta is covered with creamy sauce. Serve with the fish and a lemon wedge.