Creamy Salmon Spaghetti

Heat a splash of oil in a large saucepan over medium heat. Cook the shallot, stirring frequently until softened, 5 mins. Add the garlic and basil stalks. Cook for 1 minute more. Add the tomato passata and diced tomatoes along with a good pinch of salt and a grind of black pepper. Bring the sauce to the boil, then reduce the heat until it is gently bubbling away. Simmer until the sauce has reduced by half, 15-20 mins.

Meanwhile, put the salmon fillets on a foil-lined baking tray. Drizzle over a splash of oil and season with a pinch of salt. Grate on the zest of the lemon and massage into the fish. Pop on the top shelf of your oven. Roast, skin-side down, 15-17 mins. TIP: The fish is cooked when the centre is opaque.

With the fish and sauce cooking, it's pasta time! Pop the spaghetti in your pan of boiling water. Cook for 11-12 mins. Drain in a colander and return to the pan, off the heat. Stir in a glug of oil to stop the pasta sticking together. Put the basil leaves in a mixing bowl with half the hard Italian cheese and the olive oil (amount specified in the ingredient list). Mix well - this is your pesto!

When the sauce is thick and tomatoey, add the baby spinach. Stir and cook until the spinach has wilted, 2-3 mins. Next, stir in the crème fraîche and warm through. Flake the cooked salmon with two forks, leaving the skin behind. Gently mix the salmon into the sauce. Add salt and black pepper to taste. Also some lemon juice if you like things zingy!