- Salmon With Spring Pasta.jpg (41.59 KiB) Viewed 934 times
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 2
No nutritional information available.
Ingredients
- Drizzle of olive oil
- 2 salmon fillets, skin removed
- 2 slices prosciutto
- 200g asparagus, trimmed and cut into short lengths
- 150g pasta, such as dried egg pasta
- 175g mixed peas and podded broad bean, frozen is acceptable
- Salt and black pepper
- 5 tbsp mascarpone
- Zest and juice ½ lemon, the rest cut into wedges
- Small bunch tarragon, roughly chopped
Method
1. Heat oven to 220°C/200°C Fan/Gas Mark 7. 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 minutes, then toss the asparagus into the oily tin and roast for 5 minutes more.
2. Meanwhile, boil the pasta following pack instructions, adding the peas and beans 2 minutes before the end of cooking. Once the vegetables and pasta are just tender, reserve a cup of the cooking water, then drain.
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.
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