SIMPLE SALMON WITH SPRING PASTA

Simple salmon with spring pasta image

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

Provided by Jane Hornby

Time 20m

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 794 calories, Fat 40 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 56 grams protein, Sodium 1.6 milligram of sodium