Salmon & Asparagus Pasta
Serves 4
Ingredients
300g pasta of choice
1 leek, thinly sliced up until dark green (discard this)
1 bunch asparagus, woody ends trimmed and chopped into 2cm pieces
¾ cup ricotta
1 lemon, zested and juiced
¼ cup grated parmesan cheese
2 salmon fillets (~200g each)
2 cups rocket or baby spinach
Pinch of salt and pepper
Method
Bring a large saucepan of water to the boil and cook pasta according to package directions. Drain and set aside.
Heat olive oil in a large frying pan over medium-high heat. Add leek and cook for 2-3 minutes or until lightly browned and fragrant. Add the asparagus and cook for 1-2 minutes or until softened.
Push vegetables to the side and add the salmon, skin side down. Cook for 3-4 minutes or until a deep golden brown and crispy skin forms. Flip salmon and cook for 1-2 minutes on the other side, or until cooked to your preference.
Break up salmon and stir to combine all ingredients. Stir through pasta, lemon zest, parmesan, rocket/spinach and salt and pepper.
Plate into bowls and serve with a wedge of lemon. Enjoy!
