Recipe

Smoked salmon with asparagus, capers and rocket

  • 8 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Smoked salmon with asparagus, capers and rocket
  • 1/2 cup (125ml) extra virgin olive oil
  • 250 gram asparagus, trimmed, sliced thinly
  • 375 gram angel hair pasta
  • 150 gram smoked salmon, sliced thinly
  • 2 tablespoon drained baby capers
  • 1/2 cup finely chopped fresh chives
  • 75 gram baby rocket
  • salt and freshly ground black pepper
  • 1 lemon, cut into wedges

Method

Smoked salmon with asparagus, capers and rocket
  • 1
    Heat the oil in a small frying pan; add the asparagus, cook, stirring, until the asparagus is just tender.
  • 2
    Meanwhile, cook the pasta in a large saucepan of boiling, salted water until just tender; drain well. Return to pan.
  • 3
    Add asparagus mixture to pasta with salmon, capers, chives, rocket and salt and pepper to taste; toss gently.
  • 4
    Serve immediately with lemon wedges.

Notes

Not suitable to freeze. Suitable to microwave.

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