3-4 sprigs Fresh Dill (If my roof terrace supply runs out, I buy a packet from the supermarket and freeze it. You can take the frozen sprigs out and use them in this dish without defrosting.)
1 Small Lemon (Zested and juiced)
Salt and Pepper
Season the salmon well with salt and pepper and put on a piece of foil. Add most of the lemon zest and juice. Close the foil up to make a package and bake in the oven at 170c for 10 minutes. Once cooked, remove from the oven and leave in the foil to keep warm
Meanwhile put the pasta in a large pan of boiling salted water and cook according to the package instructions.
Cut the asparagus into neat pieces about 2cm/1inch long, discarding any woody ends
3 minutes before the pasta is cooked, add the asparagus pieces.
Drain the mixture and return to the pan. Over a very low heat stir through the creme fraiche and remaining lemon zest. Now unwrap your salmon and flake the warm fish into the pasta. Add all the lemony sauce in too. If necessary, heat through very gently. Then stir in the dill, keep a few fronds for garnish
Taste and adjust seasoning, then plate up, garnishing with dill