Happy spring guys! I realize most of you have been in spring for eons already but well I’ve been in the Canadian mountains and winter here likes to stick around. Not that I’m fully complaining. We managed to sneak a last weekend of snowboarding in and there’s not much better than skiing in sunshine and t-shirts. Even if it means skiing over a few pools of water at the bottom. But the snow has finally melted and the blossom trees have well….blossomed. Well, if I’m actually being accurate, it’s more like it’s jumped straight from winter to summer. It’s sunny, hot, you-can-wear-shorts weather, which being from england is only doable in summer.
So now it’s officially spring/summer it’s obviously time for some asparagus eating. And I can’t think of a better way to use it than coupling it up with peas. Salmon is really the third wheel of this situation, a nice extra to have along for the ride, but you can absolutely miss it out if you have vegetarian/vegan tendencies. I added some tarragon to this, well basically because I had some about to die in the fridge. But it’s a pretty great addition. If you don’t have tarragon, I would also recommend some thyme.
Salmon, Asparagus and Pea Pasta
- Yield: serves 2 1x
Ingredients
200g pasta
150g asparagus
1 cup of peas, frozen or fresh
1 salmon fillet
1 garlic clove, minced
3 tbsp olive oil + extra for cooking
juice from half lemon
3 tbsp of tarragon, roughly chopped
salt and pepper
Instructions
Snap the woody ends off the asparagus.
Add pasta to a pot of boiling water, lower to simmer and cook as per the pack instructions. Add the peas for the last 5 mins if frozen, 2 mins if fresh.
While the pasta is cooking, add the asparagus to a pan on a medium high heat with olive oil for about 5 minutes, till tender but still crisp and nicely charred. Add the garlic for the last minute. Remove from the pan, add more olive oil and the salmon. Fry for 2-3 minutes, turn over and fry for 1-2 minutes, or until cooked through. Set aside.
Drain the pasta and peas. Chop the asparagus into 1inch pieces, add to the pasta with the olive oil, lemon juice, tarragon, salt and pepper and flake the salmon over the top.
