Salmon and asparagus pasta

Salmon and asparagus pasta is the taste of summer in a bowl
Salmon and asparagus pasta
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 300 - 350 g penne
  • 125 g asparagus, cut into short lengths
  • 50 g sun-dried tomatoes, drained and sliced
  • 250 g salmon fillets
  • 2 tsp lemon juice
  • 250 ml yogurt, such as Onken Natural Set Yogurt
  • 2 tsp cornflour, or plain flour
  • 1 tsp lemon zest
  • 25 g butter
  • 75 g watercress, large stalks removed
  • 25 g parmesan, grated

Method

1. Cook the Penne pasta in plenty of boiling, lightly salted water according to the packet instructions.

2. Cook the asparagus in a little lightly salted water for 4-5 minutes, drain.

3. Poach the salmon either in the microwave on medium for 3 minutes or on a covered plate over the cooking pasta.

4. Melt the butter in a saucepan and add the sun dried tomatoes, then stir in the yogurt and cornflour, ½ the lemon zest, chopped watercress and seasoning. Heat gently, stirring for about 2-3 minutes.

5. Drain pasta and rinse through with boiling water.

6. Combine the asparagus, pasta, and yogurt mixture then add flaked salmon.

7. Reheat, then divide between 4 warmed plates.

8. Sprinkle over parmesan cheese and the remaining lemon zest. Serve immediately.

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