Simple salmon with spring pasta

Simple salmon with spring pasta

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(6 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 2
Asparagus, peas and broad beans are all natural partners for fish, make them more indulgent with creamy tarragon pasta

Nutrition and extra info

Nutrition: per serving

  • kcal794
  • fat40g
  • saturates15g
  • carbs51g
  • sugars5g
  • fibre9g
  • protein56g
  • salt1.6g
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Ingredients

  • drizzle of olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 salmon fillet, skin removed
  • 2 slices prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 200g asparagus, trimmed and cut into short lengths
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 150g pasta (we used dried egg pasta)
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 175g mixed peas and podded broad bean (frozen is fine)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 5 tbsp mascarpone
  • zest and juice ½ lemon, the rest cut into wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small bunch tarragon, roughly chopped
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

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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Comments (6)

shozalozapinetown's picture

I pan fried the salmon, adding the asparagus near the end of cooking time,
and used cream cheese instead of mascarpone as I had some in the fridge.
Lovely easy meal and so delicious.

bethemilyrichards's picture
3.75

I pan fried the salmon, skin on, then griddled the asparagus and proscuitto. I didn't have tarragon so instead sautéed some fennel, using the fennel fronds as the garnish. I also used half fat creme fraiche instead of mascarpone. Delicious.

Frantic Flapjack's picture
2.5

A good mid-week dish - very quick to make. I didn't use prosciutto - instead I wrapped the salmon in foil after seasoning and adding a capful of white wine. Cooked in a hot oven for about 20 minutes as the fillets were quite large. I added the asparagus to the pasta with the peas - they take around the same time to cook. The sauce needs plenty of seasoning and don't be shy to use the tarragon. I also used a dessert spoon of wholegrain mustard.

kezw91's picture
3.75

This is great and would be good with chicken too. i used half fat mascarpone and it was really good.

kezw91's picture
3.75

This is great and would be good with chicken too. i used half fat mascarpone and it was really good.

Chris Hall's picture

I loved this. My wife doesn't eat birds or mammals so I left out the prosciutto and just rubbed the salmon with a small amount of ras el hanout paste. It was simple and delicious.

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