Ingredients:
2 salmon fillets, skinless
1 tbsp olive oil
20g unsalted butter
1 leek, thinly sliced
250g asparagus spears, woody ends trimmed and chopped into 2cm pieces
1 large garlic clove, finely chopped
3 tbsps full fat creme fraiche
150g penne pasta
Half bunch chives, finely chopped (plus extra for garnish)
2 lemons, zest and juice (plus extra for garnish)
½ tsp chilli flakes (plus extra for garnish)
Handful pea shoots
Salt and pepper
Extra virgin olive oil to drizzle
Serves 2
Method:
1. Preheat the oven to 180°C fan/200°C. Lay the salmon on a parchment lined baking tray and season with salt and pepper. Roast near the top shelf of the oven for 12 minutes until cooked. Set aside to cool. Alternatively, air fry at 180°C for 10 minutes.
2. Heat the olive oil and butter in a large sauté pan over a medium heat. Add the leeks and a pinch of salt. Cook for 7-8 minutes until soft but not coloured. Meanwhile, cook the pasta according to the packet instructions in well-salted water.
3. Once the leeks are soft, add the asparagus pieces and turn up the heat. Fry for 2-3 minutes until the asparagus is starting to colour. Add the garlic and stir for a further minute.
4. Turn the heat down and add the creme fraiche and cooked pasta to the pan along with a splash of the pasta water (keep the pasta water for later). Stir well.
5. Add the chives, chilli flakes, lemon zest and juice. Carefully flake the salmon into large chunks and add to the pan with a generous grind of black pepper, gently stirring so as not to break up the salmon chunks too much. Add a splash more pasta water if needed.
6. Serve the pasta in bowls topped with the pea shoots and some extra chopped chives, chilli flakes and lemon zest if desired. Drizzle with a little extra virgin olive oil.