Pasta recipe for 2 people, takes only 15 mins; recipe has olive oil, salmon fillet, prosciutto, asparagus, pasta, broad bean, mascarpone, lemon and tarragon.
Simple salmon with spring pasta
Course: Pasta
Servings
2
servings
Prep time
5 mins
Ingredients
- Olive Oil: drizzle of olive oil
- Pasta: 150g pasta (we used dried egg pasta)
- Lemon: zest and juice 1/2 lemon, the rest cut into wedges
- Prosciutto: 2 slices prosciutto
- Salmon Fillet: 2 salmon fillets, skin removed
- Tarragon: small bunch tarragon, roughly chopped
- Asparagus: 200g asparagus, trimmed and cut into short lengths
- Mascarpone: 5 tbsp mascarpone
- Broad Bean: 175g mixed peas and podded broad bean (frozen is fine)
Directions
- 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.
- 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.
- 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.
