Pasta with salmon & peas

Add lemon zest, fresh lemon juice and 4 large cloves of garlic

463 kcal per serving 19g fat 44g carbs 25g protein

We love this recipe. Frequently we swap the asparagus out for peas.

Used yoghurt instead of crème fraiche.

Works also brilliantly with sea trout. I orefer to bake the fish seoaratrly in the oven until it develops a gentle crust, then break it up into generous chunks and distribute it over the otherwise ready pasta. Instead of chives add capers and a sprinkle of lemon zest for that special something.

One of my absolute faves this. I add chestnut mushrooms as well