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Creamy salmon and asparagus tart recipe

Creamy salmon and asparagus tart recipe

43 ratings

Garlic and herb soft cheese lines the base of this quick and simple salmon and asparagus tart. It's an ideal – and effort-free – lunch option that makes the most of fresh produce. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 528 calories / serving


  • 375g pack ready rolled lighter puff pastry
  • 200g Tesco 50% less fat garlic and herbs soft cheese
  • 125g pack fine asparagus
  • 2 salmon fillets from a 260g pack
  • 120g bag mixed leaf salad

Why not try...

Asparagus BundleHarvested by hand when at their most sweet and tender Asparagus Bundle
Harvested by hand when at their most sweet and tender

Each serving contains

  • Energy

  • Fat

    29g 42%
  • Saturates

    11g 54%
  • Sugars

    6g 7%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 39.1g Protein 26.4g Fibre 2.8g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Unroll a 375g pack Ready Rolled Lighter Puff Pastry on a large baking tray, keeping it on the paper provided. Score a 2.5cm border around the edge of the pastry and prick inside the border all over with a fork. Spread 200g less fat garlic and herb cream cheese onto the pastry, keeping within the border. 
  2. Top with a 125g pack Fine Asparagus and 2 Salmon Fillets from a 260g pack, skin removed and fish cut into 1cm-thick slices. Brush the border and the tops of the salmon and asparagus with a little olive oil; season. Bake for 20 mins until golden and crisp and the fish is cooked through. 
  3. Meanwhile, toss a 120g bag Mixed Leaf Salad with 1 tbsp olive oil. Serve with the tart.
See more Tart recipes

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