Warm Agnolotti And Salmon Salad - cooking recipe

Ingredients

4 oz frozen peas
6 oz asparagus, trimmed, chopped coarsely
1 (18 oz) salmon fillet
23 oz spinach and ricotta agnolotti
4-5 sprigs fresh flat-leaf parsley, leaves picked
1/4 cup olive oil
1 tsp finely grated lemon zest
1/4 cup lemon juice

Preparation

Boil, steam or microwave peas and asparagus, separately, until just tender. Rinse under cold water until cool then drain.
Preheat grill and oil grates. Grill fish until browned on both sides and cooked to your liking. Place fish in a large bowl and flake into chunks using a fork.
Meanwhile, cook pasta in boiling salted water until just tender. Drain then add to fish.
Whisk together parsley, 1 tbsp water, olive oil, lemon zest and lemon juice. Pour over fish and pasta. Add peas and asparagus and toss gently to combine.