Creamy Lemon and Tarragon Salmon Spaghetti

Meanwhile, trim the bottom 2cm from the asparagus and discard. Cut into thirds.

When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.

When the pasta has 2 mins remaining, add the asparagus to the same pan and cook for the remaining time.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.

Meanwhile, zest and halve the lemon.

Pick the tarragon leaves from their stalks and finely chop (discard the stalks).

Halve the baby plum tomatoes.

Squeeze half the lemon juice into a medium bowl. Add the honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Add the tomato chunks, toss to coat in the dressing, then set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the remaining garlic and half the chopped tarragon. Cook for 30 secs.

Stir in the creme fraiche, veg stock paste and water for the sauce (see pantry for amount). Simmer until piping hot, 2-3 mins.

Once the salmon is cooked, gently peel off and discard the skin. Using a fork, flake the fish into bite-sized pieces.

Stir the cooked pasta, asparagus, flaked salmon, hard Italian style cheese and a pinch of lemon zest into the sauce. 

Season with salt and pepper and add a good squeeze of lemon juice. Add a splash of water to loosen if needed.