Salmon on Creamy Chorizo Tagliatelle

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

Slice the remaining lemon half into wedges. 

Lay the salmon fillets, skin-side down, onto the other side of the asparagus baking tray.

Sprinkle over half the lemon zest, drizzle with oil,  season with salt and pepper and rub 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 the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Add the garlic, fry for 30 secs.

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 min.

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

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

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 lemon dressing.