Salmon on Creamy Sun-Dried Tomato Ravioli

Lay the salmon fillets, skin-side down, onto the other side of the asparagus baking tray.

Sprinkle over the lemon & herb seasoning, drizzle with oil,  season with salt and pepper and rub to coat.

When the oven is hot, roast the salmon and asparagus on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Add half the garlic, fry for 30 secs.

Stir in the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 2-3 min.

Stir in the peas and Italian style cheese. Cook for 2-3 mins.

Stir in the sun-dried tomato paste, then taste and season with salt and pepper if needed. Remove from the heat. 

Halve the ciabatta and lay onto another baking tray, cut-side up.

Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

Bake the bread on the middle shelf of your oven until golden, 4-5 mins.

Meanwhile, add the ravioli to the boiling water and bring back to the boil. Cook until tender, 3 mins.

Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.