• 130g Salmon Fillet Salmon Fillet, baked
• 130g pasta Pasta, wholewheat, boiled
• 80g mushrooms Mushrooms
• 80g asparagus Asparagus
• 25g pesto Pesto, green
• 10g parmesan Parmesan
• 3g garlic Garlic
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the mushrooms and asparagus, then measure out the sauce ingredients.

2. 2

   Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.

3. 3

   Place the salmon on a lined tray, brush with some of the sauce and bake at 200°C for 12-14 minutes until it flakes easily.

4. 4

   Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.

5. 5

   Meanwhile, steam or stir-fry the mushrooms and asparagus for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: wholewheat pasta first, then the veg and salmon, spooning over any remaining sauce. Finish with the rocket.

Tap ingredients and steps to tick them off as you cook.