Salmon on Creamy Sun-Dried Tomato Ravioli
with Roasted Asparagus, Peas and Garlic Ciabatta
Make a meal that's truly special with this lightly indulgent and luxurious Salmon on Creamy Sun-Dried Tomato Ravioli.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3 unit(s)
Garlic Clove
100 grams
Asparagus
2 unit(s)
Salmon Fillets
(Contains Fish)
1 sachet(s)
Lemon & Herb Seasoning
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
25 grams
Sun-Dried Tomato Paste
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
250 grams
Spinach and Ricotta Ravioli
(Contains Milk, Egg, Cereals containing gluten May contain Mustard, Soya)
20 grams
Wild Rocket
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.
Peel and grate the garlic (or use a garlic press). Trim the bottom 2cm from the asparagus and discard, then halve the asparagus widthways.
Add the asparagus to one side of a lined baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
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.
When everything's ready, reheat the sauce if needed. Add the pasta to the sauce and gently toss together, adding a splash of water if needed.
Share the pasta between your bowls, lay on the asparagus, then top with the salmon.
Cut the garlic bread in half diagonally and serve on the side along with the rocket. Drizzle some olive oil over the rocket leaves to finish.
Enjoy!
