Simple salmon with spring pasta

Contains pork – recipe is for non-Muslims only
Asparagus, peas and broad beans are all natural partners for fish, make them more indulgent with creamy tarragon pasta

Prep:5 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 794
fat 40g
saturates 15g
carbs 51g
sugars 5g
fibre 9g
protein 56g
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

Method

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.