Salmon with spring pasta
2 servings
20 minutes
Salmon with spring pasta is an elegant combination of fresh spring ingredients and classic European culinary traditions. This recipe embodies a harmony of flavors: tender baked salmon wrapped in aromatic ham pairs perfectly with fresh asparagus and light mascarpone pasta. Lemon zest and juice add a bright citrus note, highlighting the natural sweetness of peas and beans. Tarragon provides a subtle spicy touch, creating a refined gastronomic picture. This dish embodies spring renewal and freshness, making it perfect for a light dinner or festive lunch. It delights not only the palate but also attracts with its simplicity of preparation, leaving room for culinary creativity.
1
Preheat the oven to 220 degrees. Grease a large ovenproof dish with oil. Season the salmon fillet with pepper and salt, wrap the pieces in ham slices. Bake for 10 minutes, then add asparagus to the dish and bake for another 5 minutes. Remove the salmon from the dish.
- Olive oil: to taste
- Salmon fillet: 2 pieces
- Ham: 2 pieces
- Asparagus: 200 g
2
Cook the pasta according to the instructions on the package. Add peas and beans 2 minutes before it's done.
- Pasta: 150 g
- Frozen green peas: 175 g
3
Drain the water from the pasta. Mix mascarpone, pasta, 3 tablespoons of water, lemon zest and juice, tarragon. Add spices to taste and mix. Serve the pasta with salmon and lemon slices.
- Mascarpone cheese: 5 tablespoon
- Lemon zest: 1 tablespoon
- Lemon juice: 1 tablespoon
- Tarragon: 1 bunch