Simple salmon with spring pasta

Simple salmon with spring pasta

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(4 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
794
protein
56g
carbs
51g
fat
40g
saturates
15g
fibre
9g
sugar
5g
salt
1.6g

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

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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.

Recipe from Good Food magazine, December 2013

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Comments

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bethemilyrichards's picture
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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
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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.

kerrywhyte7791's picture
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This is great and would be good with chicken too. i used half fat mascarpone and it was really good.

kerrywhyte7791's picture
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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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