Here’s a lovely spring/summery dish you can whip up in less than 20 minutes.

It may not be summer quite yet but there are a few warmer days here and there and this recipe will have you feeling that it’s just around the corner.

Use wild salmon rather than the farmed, fake-colored variety if you can find it and go for organic ingredients where possible.

PASTA WITH SALMON, ASPARAGUS & FRESH HERBS

(Serves 4)

Ingredients:

1 lb (450g) pasta – such as penne, rotini, etc

1 tablespoon of extra-v olive oil

1 lb (450g) of asparagus, trimmed and quartered or a large fennel bulb, trimmed and sliced

1.25 lbs (600g) of wild salmon fillets, cubed

8 fl oz (230ml) of dry white wine

7 oz (200g) of crème fraiche – low fat if you prefer

1 oz (28g) of fresh mint, chopped

1 oz (28g) of fresh parsley, chopped

2 oz (56g) of pine kernels, lightly toasted

Sea salt, freshly ground black pepper

Action:

Cook the pasta according to instructions

Heat the oil in skillet – add the asparagus or fennel – sauté for a few minutes until softened and starting to brown – add the salmon pieces and cook 2-3 minutes until lightly colored.

Add the wine and cook gently for 2-3 mins until reduced by half then add the crème fraiche, mint and parsley; warm through and season with sea salt and black pepper.

Tip the cooked, drained pasta into the skillet and gently combine everything.

Sprinkle with pine kernels to serve.