Pasta with Salmon and Asparagus

9 Weight Watcher Points

392kCal Per Portion

If you’re after a simple, speedy supper, our salmon pasta dish is ready in around 20 minutes from start to finish – and it tastes fantastic.

Salmon: 150 g, fillet

Asparagus: 100 g

White Pasta (dry): 110 g, gigli or farfalle

Medium Fat Soft Cheese: 100 g

Garlic: 1 clove(s), finely chopped

Chilli Flakes: ¼ teaspoons, level, dried

Dill (fresh): 1 teaspoons

Lemon Juice (fresh): 1 tablespoons

Salt: 1 pinch

Black Pepper: ⅛ teaspoons

Oil Spray: 5 sprays

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.