Simple salmon with spring pasta

Asparagus, peas and broad beans are all natural partners for fish, make them more indulgent with creamy tarragon pasta

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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)

5tbsp mascarpone

zest and juice 1/2 lemon, the rest cut into wedges