Simple salmon with spring pasta recipe | Good Food
Asparagus, peas and broad beans are all natural partners for fish, make them more indulgent with creamy tarragon pasta
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
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