Summertime Roasted Salmon and Courgette Linguine

Chop the very top and bottom from your courgette. Slice the courgette lengthways into strips no thicker than ½cm. Now slice the slices lengthways to make strands less than ½cm thick. Tip: Really slice carefully to get thin linguine-like strands.

Once the oven has pre-heated rub a little glug of olive oil into the salmon fillet. Sprinkle a pinch of salt and pepper on both sides then place the fillet on a baking tray. Cook on the top shelf of the oven for 10 mins then remove.

Add the pasta to the rapidly boiling water and cook for 6 mins or until ‘al dente’. Tip: ‘Al dente’ simply means it is cooked through but has a hint of firmness left in the middle.

When the pasta is 3 mins from done heat a tbsp of olive oil in a frying pan on medium-high heat. Peel and crush the garlic then add this to the pan for a minute. Once the oil is nice and hot add the courgette strands into the pan and toss them together with the garlic. Cook the courgettes until they go a bit floppy. Tip: Do not add salt yet as it’ll make the courgette go soggy.

Add the pesto into the frying pan with the courgette and squeeze in the juice of ½ lemon. Then, add a couple of tbsp of water and ¼ tsp of salt and a few good grinds of black pepper (don’t be shy - it’ll really boost the flavour). Now toss in the drained pasta and remove from the heat.

The salmon is likely out of the oven by now so use two forks to pull apart the meat into little flakes. Discard the skin.