• Preheat oven to 200°C/ fan 180°C/ gas mark 6. Lightly wrap the salmon fillets in foil and place on a baking tray in the oven and cook for 20 minutes (or as per the packet instructions).
• Whilst the salmon is cooking, make the pesto. Place all the nuts into a small frying pan and lightly toast the nuts until they are a golden-brown colour.
• Place the nuts into a food processor along with the fresh basil, parmesan, garlic and olive oil. Lightly blitz until you have a coarse texture.
• When the salmon is nearly cooked, start to cook your pasta as per the packet instructions (fresh pasta will cook quicker than dried). Once cooked, hold back a cup of the cooking water and drain the pasta. Add the pasta back to the pan.
• Steam your accompanying vegetables for 6-8 minutes.
• Add the pesto mixture to the pasta along with a couple of tablespoons of the cooking water. Mix everything together until the pasta is coated in the pesto. If the pasta is not loose enough add a little more cooking water.
• Remove the salmon from the oven and flake into chunky pieces.
• Add the salmon to the pasta and gently mix through making sure not to break up the salmon pieces too much.
• Serve with vegetables.

Tip:

• If you don’t want to cook veg separately, add some defrosted peas to the pasta cooking water for the final 2 minutes of cooking time. Then add a handful of fresh spinach when tossing with the pesto.