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Simple salmon with spring pasta

Contains pork – recipe is for non-Muslims only
Asparagus, peas and broad beans are all natural partners for fish, make them more indulgent with creamy tarragon pasta

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 794
  • Carbohydrates 51
  • Saturated Fat 15
  • Sugar 5
  • Protein 56
  • Fat 40
  • Fibre 9
  • Salt 1.6

Nutrition per serving

  • Calories 794
  • Carbohydrates 51
  • Saturated Fat 15
  • Sugar 5
  • Protein 56
  • Fat 40
  • Fibre 9
  • Salt 1.6

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 beans (frozen is fine)
  • 5 tbsp mascarpone
  • zest and juice ½ lemon, the rest cut into wedges
  • small bunch tarragon, roughly chopped

Method

  1. Heat oven to 220C/200C fan/gas 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 mins, then toss the asparagus into the oily tin and roast for 5 mins more.

  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.

  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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