Creamy Salmon & Spinach Pasta  

A quick, wholesome pasta dish made with ASC labelled salmon, fresh herbs, and a light crème fraîche sauce. Ready in 20 minutes – simple, tasty, and full of goodness for the whole family. 

1. Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.  
2. Meanwhile, season the salmon fillets with pepper and a drizzle of olive oil. Pan-fry for 3–4 minutes on each side, or roast in the oven at 200°C for 10–12 minutes, until just cooked through. Set aside to rest, then flake into large chunks
3. Melt the butter in a pan over a medium heat. Add the onion and garlic, cooking gently until softened. Stir in the peas and crumble in the stock cube with a splash of water. Simmer for 3 minutes.  
4. Add the crème fraîche, season with salt and black pepper, and warm through gently without boiling. Stir in the spinach until just wilted.  
5. Drain the pasta and toss it through the sauce. Divide between plates, top with the flaked salmon, and finish with fresh herbs and a squeeze of lemon, if you like.