Simple Salmon With Spring Pasta Recipes

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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

Categories     Main course

Time 20m

Number Of Ingredients 9

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

ONE-POT SPRING PASTA WITH SMOKED SALMON



One-Pot Spring Pasta with Smoked Salmon image

Adding asparagus and frozen peas directly to the boiling pasta during the last couple minutes of cooking means everything for this seasonal, fresh dinner can be made in one pot. Smoked salmon adds a nice, rich saltiness (and extra protein!) without any extra work for the cook-just drape the slices over each bowl before serving.

Provided by Anna Stockwell

Categories     Pasta     Asparagus     Pea     Butter     Lemon     Sour Cream     Salmon     Basil     One-Pot Meal     Spring     Dinner     Quick & Easy     Seafood     Fish

Yield 4 servings

Number Of Ingredients 11

12 oz. linguine or other long pasta
3/4 tsp. kosher salt, plus more
1 bunch asparagus (about 1 lb.), trimmed, cut into 1"-1½" pieces
1 (10-oz.) bag frozen peas
4 Tbsp. cold unsalted butter, cubed
1 Tbsp. finely grated lemon zest
3 Tbsp. fresh lemon juice
1 cup sour cream, divided
1 1/2 tsp. freshly ground pepper, plus more
6 oz. smoked salmon, sliced into ½" strips
1 cup basil leaves

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions). Add asparagus and continue to cook, stirring, 1 minute. Add peas and continue to cook until cooked through, about 1 minute more. Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.
  • Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 1/2 cup sour cream, 1 1/2 tsp. pepper, and remaining 3/4 tsp. salt. Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).
  • Divide pasta among bowls. Top with salmon, basil, and remaining 1/2 cup sour cream. Season with lots of pepper.

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