Warm Agnolotti And Salmon Salad
- 4 oz frozen peas
- 6 oz asparagus, trimmed, chopped coarsely
- 1 (18 oz) salmon fillet
- 23 oz spinach and ricotta agnolotti
- 4-5 sprigs fresh flat-leaf parsley, leaves picked
- 1/4 cup olive oil
- 1 tsp finely grated lemon zest
- 1/4 cup lemon juice
- Boil, steam or microwave peas and asparagus, separately, until just tender. Rinse under cold water until cool then drain.
- Preheat grill and oil grates. Grill fish until browned on both sides and cooked to your liking. Place fish in a large bowl and flake into chunks using a fork.
- Meanwhile, cook pasta in boiling salted water until just tender. Drain then add to fish.
- Whisk together parsley, 1 tbsp water, olive oil, lemon zest and lemon juice. Pour over fish and pasta. Add peas and asparagus and toss gently to combine.
frozen peas, salmon fillet, ricotta agnolotti, flatleaf parsley, olive oil, lemon zest, lemon juice
Taken from recipes-plus.com/api/v2.0/recipes/37292 (may not work)