What’s the perfect midweek meal for warmer weather? Delicious seasonal asparagus, flaky salmon and your favourite gluten-free pasta – we’re placing our bets on this dish…
Salmon, mascarpone and asparagus pasta
A creamy, flaky fish dish perfect for midweek.
- 4 spring onions chopped finely
- 150 g smoked salmon sliced into strips
- 6 asparagus spears chopped into short lengths
- Freshly ground black pepper
- Olive oil
- 200 g gluten-free pasta
- 1 heaped tbsp mascarpone
- Grated zest of 1/2 a lemon
Prepare your pasta as per the instructions on the packet. Meanwhile, start making the sauce.
Take a wok and add a little olive oil, then add the spring onions and cook for 5 minutes until soft.
Add the asparagus and cook for 2 minutes until it turns bright green, then add the salmon strips and cook lightly until they start to turn slightly opaque. Only cook for 1-2 minutes, otherwise they will start to crumble.
Add the mascarpone, lemon zest and black pepper, stir, then heat for 2 minutes.
Drain your pasta, ladle into bowls, then pour over the sauce and serve.