Asparagus, peas and broad beans are all natural partners for fish, make them more indulgent with creamy tarragon pasta
Prep:5 mins
Serves 2
drizzle of olive oil2 salmon fillets, skin removed2 slices prosciutto200g asparagus, trimmed and cut into short lengths150g pasta (we used dried egg pasta)175g mixed peas and podded broad bean (frozen is fine)5 tbsp mascarponezest and juice ½ lemon, the rest cut into wedgessmall bunch tarragon, roughly chopped
STEP 1Heat 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.STEP 2Meanwhile, 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.STEP 3Remove 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.
