Simple salmon with spring pasta

2 of 5-a-day creamy pasta fibre folate salmon recipes spring spring recipes

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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

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.