Salmon and Vegetable Fusilli

400 g fusilli (spiral pasta) 6 asparagus spears, trimmed and cut into short lengths 250 g shelled broad beans (500 g pods), outer skin removed, if wished 400 g boneless, skinless salmon fillets 3 teaspoons finely grated lemon zest 1 tablespoon lemon juice 1 tablespoon olive oil Handful chopped fresh parsley

1 Cook pasta in a large saucepan of boiling water, according to the packet instructions, until just cooked (al dente). Add the asparagus and broad beans for the last 2 minutes. Drain the mixture and return to the pan. 2 Meanwhile, half-fill a deep frying pan with water and bring to a simmer. Add salmon and return to a simmer. Cover and gently poach for 10 minutes, until the salmon is just cooked through. Use a slotted spoon to transfer to a plate. Let cool slightly, then break into large flakes with a fork. 3 Stir lemon zest, juice and olive oil through the pasta and vegetables. Toss to combine. Add salmon and parsley, season with freshly ground pepper and toss again gently. Preparation 15 minutes Cooking 15 minutes Serves 4 PER SERVING 2112 kJ, 505 kcal, 36 g protein, 16 g fat (2 g saturated fat), 55 g carbohydrate (1 g sugars), 14 g fibre, 72 mg sodium