Skip to content

It’s back! You can browse recipes and add ingredients straight into your groceries basket with our shopping tool – shopping has never been so easy.

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Creamy salmon and asparagus tart recipe

Creamy salmon and asparagus tart recipe

17 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

Ingredients

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

Each serving contains

  • Energy

    2210kj
    528kcal     26%

  • 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

Method

  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

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus