• 500g pasta – penne or spaghetti
  • 2 bunches fresh asparagus, trimmed and cut at an angle into 2-3 cm lengths
  • ¼ cup pine nuts
  • 2 tsp olive oil
  • 2 Tasmanian salmon fillets (skin on)
  • 4 tbsp crème fraiche or sour cream
  • ½ cup grated parmesan
  • Salt and freshly ground black pepper
  • 1 cup semi-dried tomatoes, cut in half
  • Handful fresh baby rocket


  1. Cook the pasta in a large pot of salted boiling water for the time instructed on the packet.
  2. Steam the asparagus for 2-3 minutes until just tender and then refresh under cold water to stop the cooking process.
  3. Heat a large heavy-based non-stick frypan over a medium heat. Add the pine nuts and cook, shaking the pan over the heat until lightly toasted, 1-2 minutes. Remove from the pan and set aside.
  4. Reheat the pan over a medium – low heat. Add the oil and cook the salmon, skin side down for 6 minutes, then turn and cook a further 3-4 minutes until the fish is just cooked through so that the flesh is still glossy. Cut or flake the fish into small pieces, discarding the skin.
  5. Drain the pasta and transfer to the frypan. Stir through the crème fraiche and parmesan cheese, and season with salt and pepper.
  6. Add the asparagus, salmon, semi-dried tomatoes, pine nuts and rocket and toss through the pasta. Serve at once.

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