Simple salmon with spring pasta

Ingredients

• 2 servings olive oil 
• 2 fillet salmon fillet skinless
• 2 slices pancetta 
• 200 g asparagus trimmed cut into short lengths
• 150 g extra wide egg noodles dried (we used egg pasta)
• 175 g avarakkai / broad beans mixed frozen podded fine ( is )
• 5 tbsp mascarpone cheese 
• 0.5  lemon zest cut into wedges
• 1 small bunch tarragon roughly chopped

Equipment

• oven
• baking pan

Directions

1. Heat oven to 220C/200C fan/gas
2. Rub the oil over the bottom of a large roasting tin or baking dish. Season the salmon with black pepper and a little salt, then wrap a piece of prosciutto around the middle of each fillet. Roast for 10 mins, then toss the asparagus into the oily tin and roast for 5 mins more.
3. Meanwhile, boil the pasta following pack instructions, adding the peas and beans 2 mins before the end of cooking. Once the vegetables and pasta are just tender, reserve a cup of the cooking water, then drain.
4. Remove the salmon from the tin, then add the mascarpone, pasta, 3 tbsp of the cooking water, the lemon zest and juice, and tarragon. Season to taste and toss until the pasta is covered with creamy sauce.
5. Serve with the fish and a lemon wedge.