Summer Salmon Spaghetti

Ingredients

• 200g Spaghetti (dry weight)
• 1 vegetable stock cube
• 400g Asparagus
• 200g cherry tomatoes
• 200g fresh smoked salmon fillet
• 2 tbsps sweet chilli sauce
• 2 tbsps 3% yogurt
• 4 spring onions, chopped
• salt and freshly ground black pepper

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Cook 200g (dry weight) spaghetti in a pan of boiling water containing 1 vegetable stock cube.
3. While the spaghetti is cooking drop in 400g asparagus for 1 minute to blanch, then remove and place on a non-stick baking tray with 200g cherry tomatoes and 200g fresh smoked salmon fillet.
4. Drizzle with 2 tbsps sweet chilli sauce and roast in a preheated oven for 10 minutes until the salmon is cooked.
5. Strain the spaghetti well then return to the pan adding 2 tbsps 3% yogurt and 4 chopped spring onions, seasoning with salt and black pepper.
6. Place on serving dishes and serve hot.

Tips

Roasting the tomatoes and asparagus adds more flavour. This can be done on foil in the oven or on a barbecue.