Wholewheat penne with salmon, asparagus and lemon

Ingredients

For 1 serving

• Whole wheat pasta70 g
• Salmon fillet100 g
• Asparagus180 g
• Extra virgin olive oil8 g
• Lemon zestto taste
• Lemon juice10 ml
• Chivesto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: April – June

Method

1. Put a pan of water on for the pasta. Meanwhile wash the asparagus, snap off the woody ends and cut it into pieces about 3 cm long; remove the skin and bones from the salmon fillet and cut it into cubes of about 2 cm; snip the chives.
2. When the water boils, add salt, add the asparagus and cook for 4 minutes, then add the wholemeal penne and cook for the time on the packet, until al dente.
3. Meanwhile in a large frying pan heat the oil over a medium heat and sear the salmon for 3 minutes, turning gently, until golden outside and just opaque inside; season with salt and pepper.
4. Drain the pasta and asparagus, keeping a little cooking water, and tip them into the pan with the salmon; add the lemon juice and a splash of water and toss for 1 minute over a medium heat, until everything is well coated.
5. Turn off the heat and finish with grated lemon zest and the chives.