Simple salmon with spring pasta

• drizzle of olive oil
• salmon fillets↗2

  skin removed

• slices prosciutto↗2
• asparagus↗200g g

  trimmed and cut into short lengths

• pasta↗150g g

  (we used dried egg pasta)

• mixed peas and podded broad bean↗175g g

  (frozen is fine)

• mascarpone↗5 tbsp tbsp
• zest and juice ½ lemon

  the rest cut into wedges

• small bunch tarragon

  roughly chopped

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.