All we need this summer is a light and refreshing dinner – nothing too heavy, but it has to be tasty! With this in mind, we have chosen this summery salad which will be satisfying and light at the same time. 

Cook pasta in a large saucepan of  boiling salted water according until tender.
Add the asparagus  for the last 2 minutes.
Drain, refresh, then cool completely.
In the meantime, whisk the crème fraîche,  olive oil, dill, garlic, lemon juice, half the zest and 2 tablespoons  water together in a small bowl, then season and set aside.
When pasta is cooled down completely, toss with dressing, capers, rocket, remaining zest and the Burren Smoked Irish Organic Salmon.
Serve with extra dill sprigs.