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Simple salmon with spring pasta

Simple salmon with spring pasta

A star rating of 4.6 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal794
fat40g
saturates15g
carbs51g
sugars5g
fibre9g
protein56g
salt1.6g
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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 bean (frozen is fine)
  • 5 tbsp mascarpone
  • zest and juice ½ lemon , the rest cut into wedges
  • small bunch tarragon , roughly chopped

Method

  • STEP 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.

  • STEP 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.

  • STEP 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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A star rating of 4.6 out of 5.21 ratings
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