Simple salmon with spring pasta

Simple salmon with spring pasta

  • 1
  • 2
  • 3
  • 4
  • 5
(16 ratings)

Prep: 5 mins Cook: 15 mins


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


  • 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 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)
    Broad beans

    Broad bean

    braw-d be-en

    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…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
26th Jul, 2020
This was lovely but a little heavy on the Marscapone for us, I'll use about half the amount next time. We added samphire as we had some that needed using up, and didn't bother with prosciutto. It's a great way to use up the broad beans from our garden!
14th Apr, 2020
Love this! So quick and easy to make, and it seems really easy to tweak based on your nutrition/dietary needs and what's available. This will definitely become a regular weeknight meal.
1st May, 2018
Brilliant, just as tasty without the addition of prosciutto! A hit with the kids!
13th Jun, 2017
speedy but excellent! swapped vegetables for whatever I had in at the time
14th May, 2015
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.
17th May, 2014
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
13th May, 2014
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.
12th May, 2014
This is great and would be good with chicken too. i used half fat mascarpone and it was really good.
12th May, 2014
This is great and would be good with chicken too. i used half fat mascarpone and it was really good.
Chris Hall
4th Mar, 2014
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?