Photo of Roast salmon & asparagus linguine by WW

Roast salmon & asparagus linguine

Points® value
Total Time
30 min
10 min
20 min
Bright green spring veg and succulent flaked salmon pair perfectly in this vibrant pasta dish


Salmon, raw

4 fillet(s), medium, 120g each

White pasta, dry

240 g, linguine

Asparagus, raw

250 g, trimmed and cut into 3cm lengths

Peas, fresh or frozen

150 g, fresh

Half Fat Crème Frâiche

200 g


1 zest(s) of 1, grated

Lemon Juice, Fresh

2 tablespoon(s)

Pea shoots

50 g, to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking tray with baking paper. Mist the salmon with cooking spray, season well and put on the tray. Bake for 10-12 minutes until cooked through. Roughly flake the salmon with a fork.
  2. Meanwhile, cook the linguine in a large pan of boiling salted water for 8 minutes until al dente, adding the asparagus and peas to the pan for the final 2 minutes of cooking time. Drain, reserving 250ml of the pasta cooking water.
  3. In a large nonstick frying pan, combine the crème fraîche, half the lemon zest and all the lemon juice. Add enough of the pasta cooking water to form a sauce, then season and cook for 2 minutes over a medium heat.
  4. Add the linguine and veg to the pan with the sauce and toss to coat. Remove from the heat, then gently fold through the salmon flakes.
  5. Divide between bowls and serve topped with the pea shoots and remaining lemon zest.


If you can’t get hold of fresh peas, frozen will work just as well.