Instructions

1. 1

   Bring a pan of boiling water with 1 tsp of salt to a rolling boil. Add the pappardelle and cook for 6-8 minutes, occasionally stirring to stop the pasta sticking together.

   
   

2. 2

   Take the BigFish Brand™ salmon from the freezer and remove the outer packaging. Pierce a hole in the vacuum pack on each fillet, then place on a microwavable plate and cook on full power for 4 minutes from frozen, until cooked.

   
   

3. 3

   Then, in a large frying pan, add 2 tbsp olive oil and bring to a medium heat. Add the chopped shallot and garlic, cooking for 2-3 minutes until softened and translucent but not browned.

   
   

4. 4

   Add the white wine to the garlic and shallot and cook for a further minute, before adding the mascarpone and gently stirring together.

   
   

5. 5

   Take the cooked salmon from the packaging and flake into the white wine and cream sauce, allowing all the flavours to combine.

   
   

6. 6

   Just before the pasta has finished cooking, add the asparagus to the water in the same pan and let the two cook together for one minute.

   
   

7. 7

   Drain the pasta and asparagus, and then add to the salmon and sauce.

   
   

8. 8

   Add the lemon zest to the pasta and sauce, seasoning with salt and pepper to taste, before serving and topping with a sprig of fresh mint.

   
   

Ingredients

• 2 Big Fish Garden Mint Salmon Fillets
• 175g pappardelle pasta
• 100g mascarpone cheese
• 100g asparagus tips
• 50ml dry white wine
• 1 clove garlic, finely diced
• 1 shallot, finely diced
• 2 tbsp olive oil
• ½ lemon, zest
• 2 sprigs fresh mint, to serve
• 1 pinch ground black pepper, to taste
• 1 pinch sea salt, to taste

Serves 2

Total time required 15 mins

• Cooking time: 15 mins