Ingredients

The following ingredients have 4 Servings
  • 100 g Asparagus, raw
  • 5 spray(s) Calorie controlled cooking spray
  • 1 clove(s) Garlic finely chopped
  • 0.25 teaspoons, level Chilli flakes dried
  • 150 g Salmon, grilled fillet
  • 110 g White pasta, dry gigli or farfalle
  • 1 pinch Salt
  • 0.125 teaspoons Black pepper
  • 1 tablespoons Lemon Juice, Fresh
  • 100 g Medium fat soft cheese
  • 1 teaspoons Dill, Fresh

Instruction

  • Snap off woody ends of asparagus, cut each stalk cross-wise diagonally into 2.5cm (1 inch) pieces.
  • In a non-stick frying pan heat cooking spray over medium high heat. Add garlic and dried chilli flakes, sauté for 30 seconds. Add salmon fillet and cook for 3 minutes on each side.
  • Meanwhile, cook pasta according to package instructions in lightly salted boiling water, adding asparagus 3 minutes before the end of cooking time. Dain well, return to the saucepan and add lemon juice and low fat soft cheese. Stir over low heat for 1 minute.
  • Separate salmon fillet into bite sized chunks, removing any skin and bones. Add to pasta, toss gently and serve, sprinkled with freshly ground black pepper and dill.