Salmon on Creamy Chorizo Tagliatelle

In a large bowl, combine half the lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.

Slice the remaining lemon into wedges. 

Lay the salmon fillets, skin-side down, onto one side of lined baking tray.

Sprinkle over half the lemon zest, drizzle with oil, season with salt and pepper, then rub to coat.

Add the asparagus to the tray. Drizzle with oil, season with salt and pepper, then toss to coat. 

When the oven is hot, roast the salmon and asparagus on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Add the garlic and fry for 30 secs more.

Stir in the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.

Stir in the peas and cook for 1-2 mins more.

Stir in the sun-dried tomato paste, hard Italian style cheese and a squeeze of lemon juice from a lemon wedge, then taste and season with salt and pepper if needed. Remove from the heat. 

Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt for the tagliatelle. When boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

When everything is ready, toss the salad leaves in the bowl of lemon dressing.