Lunch on the run
Salmon, pasta and spring veg salad Roast a seasoned, oiled salmon fillet covered with lemon slices at 190C/375F/gas 5 for 12 min. Mince 1 bunch soft herbs and 1 garlic clove, then mix with 1 tbsp dijon, 1 tbsp each capers and pumpkin seeds, 2 tbsp olive oil and the juice of ½ lemon. Poach 80g asparagus tips in boiling salted water for 2 mins, remove, then boil 50g short pasta until al dente. Drain, cool, then pack with a bunch of watercress, the asparagus and flaked salmon. Pack the salsa and toss together to serve.