Preheat the oven to 200°C/180°fan/Gas 6. Line a baking tray with baking paper. Trim off the woody ends from the asparagus then cut into 5cm (2in) lengths. Place on the baking tray. Drain the oil from the jar of peppers into a jug. Brush the asparagus with a little of the oil and season with salt and pepper.
Place the salmon on the baking tray and spread with the tomato paste. Bake for 20 minutes until cooked through.
Meanwhile, cook the pasta in a pan of boiling water according to the pack’s instructions. Drain well, return to the pan and keep covered.
Chop the peppers into small pieces and add to the pasta along with the olives and capers. Stir in 2 tablespoons of the reserved pepper oil and stir over a low heat for 2–3 minutes to heat through. Cover and keep warm.
Flake the salmon into large chunks and drain the asparagus.
Gently mix both into the pasta and heat through for 1 minute until piping hot. Serve in warmed bowls with rocket piled on top, with grated Parmesan on the side.
You can use the remaining oil from the pepper antipasti for cooking or in salad dressings. Keep the jar in the fridge. Leftover black olives can be added to various dishes, particularly tomato-based stews and soups. Or chop them and add to cheese muffins, scones or bread rolls. For a tasty topping, chop them finely and mix with olive oil, capers, parsley and garlic and spread over freshly cooked steaks or pork chops. They also freeze well, whole or chopped.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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