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Categories:Viewed: 117 - Published at: 2 years ago
Ingredients
- 4 oz frozen peas
- 6 oz asparagus, trimmed, chopped coarsely
- 1 (18 oz) salmon fillet
- 23 oz spinach and ricotta agnolotti
- 4-5 sprigs fresh flat-leaf parsley, leaves picked
- 1/4 cup olive oil
- 1 tsp finely grated lemon zest
- 1/4 cup lemon juice
Method
- Boil, steam or microwave peas and asparagus, separately, until just tender. Rinse under cold water until cool then drain.
- Preheat grill and oil grates. Grill fish until browned on both sides and cooked to your liking. Place fish in a large bowl and flake into chunks using a fork.
- Meanwhile, cook pasta in boiling salted water until just tender. Drain then add to fish.
- Whisk together parsley, 1 tbsp water, olive oil, lemon zest and lemon juice. Pour over fish and pasta. Add peas and asparagus and toss gently to combine.
