Lemon and fresh dill bring out the best in this dish.
(40 votes)
Cook: 30 Mins
Serves: 4
Price: £1.78 per serving
Nutritional Information
Each 367g serving contains
Energy
2253kj
538kcal
2253kj
538kcal
27%
Fat
23g
23g
High
33%
33%
Saturates
9.2g
9.2g
Med
46%
46%
Sugars
2.9g
2.9g
Low
3%
3%
Salt
0.36g
0.36g
Med
6%
6%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
614kj/147kcal
Typical energy values per 100g:
614kj/147kcal
Ingredients
400g pack Asda Chosen by you Frozen Salmon Fillets
1 bunch asparagus spears
350g Asda Egg Tagliatelle
100g frozen peas
100g crème fraîche
1 tsp finely grated lemon zest
2 tbsp chopped dill
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Cook the salmon fillets according to instructions on the packet.
2
Meanwhile, bend the spears until they snap. Discard the ends. Cut each spear in half.
3
Cook the pasta as per the packet instructions. Add the vegetables and return to the boil. Simmer for 4 minutes.
4
Break the salmon into flakes. Drain the vegetables and pasta and return to the pan. Add the fish, crème fraîche, zest and dill. Season with pepper and toss together.