Preheat the oven to 200 degrees C. Place the salmon into a casserole or baking dish, season with the tarragon and pour over the 2 tablespoons red wine. Cover with a lid or foil.
Bake the salmon for about 5 minutes, then remove the lid and add the prawns to the dish. Cover and return to the oven. Cook for 10 minutes, or until salmon flakes with a fork and the prawns are pink.
Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook for 10 minutes, or until tender. After the first 5 minutes, add the asparagus spears as they will be done at the same time.
As you wait for the pasta, heat the oil in a large frying pan over medium-high heat. Add the onion and mushrooms; cook and stir for a few minutes, then add the garlic. Cook until garlic is fragrant, then add the remaining wine. Cook and stir to remove any bits stuck to the pan, then reduce the heat to low and stir in the cream.
Drain the spaghetti and asparagus and mix into the frypan with the cream sauce. Flake the salmon and mix it in too. Pour onto a serving platter and place the prawns on top. Garnish with grated parmesan cheese and serve.
Used different ingredients.
I used blush wine, snow peas instead of asparagus and low fat cream cheese instead of cream and it was just as delicious. - 29 Sep 2008
This tasted really wonderful - but, the prawns are really unnecessary and the combination red wine/salmon made for a really unappetizing PURPLE sauce. The sauce would not thicken so I had to use a thickener. I would make this again but use a chablis or white wine rather than the red and certainly add maore mushrooms. Tasted great - looked bad. - 29 Sep 2008
I followed this recipe almost exact, & everyone thought it was delicious, also was easy to make. - 29 Sep 2008