500g Pack of Penne Pasta

350g Salmon Fillets

16 Asparagus Spears

200ml Creme Fraiche

Zest and Juice of 1 Small Unwaxed Lemon

Black Pepper and Salt to taste

This is so quick and easy, one of those impressive but effortless dishes to serve for a light supper/lunch. It can be made even more quickly if you use smoked salmon – just cut into strips (or use trimmings) and simply stir it into the sauce a few minutes prior to serving

  1. Boil the pasta in a large saucepan for 11-12 minutes (until cooked al dente).
  2. Poach the salmon in a little milk or water for 5-10 minutes, depending how thick the fillets are (or see above, if using smoked salmon).
  3. Steam the asparagus for 3 minutes and cut into bite-sized chunks.
  4. Combine all the ingredients in a pan and heat for a few minutes, stirring gently until everything’s combined.
  5. Serve immediately.

  • words:
  • pictures: David Merewether

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