Salmon & Asparagus Pasta in Light Tomato Sauce

Ingredients

Instructions

1. 1

   Bring a large pot of well-salted water to a boil and cook the pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.

2. 2

   Heat a wide pan over low to medium heat with the olive oil.

3. 3

   Add the diced carrot and celery with a pinch of salt and cook for 5–7 minutes, stirring, until soft and fragrant.

4. 4

   Add the garlic and cook for 30 seconds.

5. 5

   Add the chopped tomatoes, season with salt and black pepper, and let simmer for 8–10 minutes until slightly thickened and mellow.

6. 6

   Season the salmon lightly with salt and black pepper and nestle it into the tomato sauce. Cover and cook for 6–8 minutes, until just cooked through and flaky.

7. 7

   Add the asparagus pieces and cook for 3–4 minutes, until tender-crisp.

8. 8

   Add 50 g of the grated parmesan.

9. 9

   Gently flake the salmon into large pieces and stir carefully so it does not break up too much.

10. 10

    Add the cooked pasta to the pan with a splash of reserved pasta water and toss gently to combine.

11. 11

    Finish with black pepper, lemon zest, and parsley.

12. 12

    Serve with a drizzle of olive oil and the remaining 25 g grated parmesan on top.