- drizzle of olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 salmon fillets, skin removed
- 2 slices prosciutto
Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…
- 200g asparagus, trimmed and cut into short lengths
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 150g pasta (we used dried egg pasta)
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)
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 5 tbsp mascarpone
- zest and juice ½ lemon, the rest cut into wedges
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- small bunch tarragon, roughly chopped
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
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.