100g asparagus spears
5 spray low-fat cooking spray
1 clove garlic, finely chopped
1/4 teaspoon dried chilli flakes
2 x field fare frozen Shetland salmon steaks (defrosted)
110g pasta, dried, gigli or farfalle
1 pinch salt, & black pepper, freshly ground
1 tablespoon lemon juice
100g low-fat soft cheese
1 teaspoon fresh dill
Preparation Time: 10 min
Cooking Time: 10 min
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.
Many thanks to www.dailymail.co.uk/health for this recipe