Name: Warm lemon-herbed pasta and fresh salmon salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup (120 grams) frozen peas; 170 gram asparagus, trimmed, coarsely chopped; 500 gram piece salmon fillet; 625 gram fresh spinach and ricotta agnolotti; 1/2 cup fresh flat-leaf parsley leaves; 1 tablespoon water; 1/4 cup (60 millilitres) olive oil; 1 teaspoon finely grated lemon rind; 1/4 cup (60 millilitres) lemon juice

Ingredients

1 cup (120 grams) frozen peas

170 gram asparagus, trimmed, coarsely chopped

500 gram piece salmon fillet

625 gram fresh spinach and ricotta agnolotti

1/2 cup fresh flat-leaf parsley leaves

1 tablespoon water

1/4 cup (60 millilitres) olive oil

1 teaspoon finely grated lemon rind

1/4 cup (60 millilitres) lemon juice

Method

1.Boil, steam or microwave peas and asparagus, separately, until just tender; drain. Rinse under cold water; drain.

2.In heated oiled barbecue (or grill or grill pan), cook fish until browned both sides and cooked as desired. Place fish in large bowl then, using fork, flake into chunks.

3.Meanwhile, in large saucepan of boiling water, cook pasta until just tender; drain. Add pasta to bowl with fish.

4.In small jug, combine parsley, the water, oil, rind and juice; pour over fish. Add peas and asparagus; toss gently to combine.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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