Quick & Easy

Warm salmon and lemon-herbed pasta salad

warm salmon and lemon-herbed pasta salad



1.Boil, steam or microwave peas and asparagus, separately, until just tender; drain. Rinse under cold water; drain.
2.On a heated oiled grill plate (or grill or barbecue), cook fish for about 5-10 minutes, or until browned both sides and cooked as desired.
3.Place fish in large bowl then, using fork, flake into chunks.
4.Meanwhile, cook pasta in large saucepan of boiling salted water, according to packet instructions; drain. Place in bowl with fish.
5.In a small jug, combine parsley, water, oil, rind and juice; pour into bowl with fish. Add peas and asparagus; toss gently to combine.
6.Divide among plates before serving.

Fresh spinach and ricotta agnolotti is found in most supermarkets’ refrigerated sections. You can substitute ravioli or tortellini for the agnolotti, but none should contain meat or poultry in their filling.


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