Simple Egg Salad
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Simple salmon with spring pasta
Details
- Servings: 12
- Diet: Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- nordic
Ingredients
- drizzle of olive oil
- 2 salmon fillets, skin removed
- 2 slices prosciutto
- 200g asparagus, trimmed and cut into short lengths
- 150g pasta (we used dried egg pasta)
- 175g mixed peas and podded broad bean (frozen is fine)
- 5 tbsp mascarpone
- zest and juice ½ lemon, the rest cut into wedges
- small bunch tarragon, roughly chopped
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