Salmon, pasta and spring veg salad
Ingredients
Salmon fillet
2 tbs Olive Oil
80 gr asparagus
Garlic clove
1 tbs capers
Juice of ½ lemon
50 gr short pasta
Soft herbs (tarragon, parsley, mint, basil, water cress etc)
Method
Roast oiled salmon at 190c for 5 – 10 minutes. Finely slice a good bunch of softs herbs with garlic clove and put in jar with the olive oil lemon juice and mustard (salt and pepper to taste) and then whisk. Add capers. Poach the asparagus in boiling salted water for 2 minutes then remove. Boil the pasta in that water until soft then remove. Add pasta to the herbs and place dish add the flaked salmon on side and top with asparagus. Serve.
