Salmon Pasta

Peel and finely chop the garlic. Remove the woody ends from the asparagus, then cut into 2cm thick pieces on the diagonal. Roughly chop the dill. Set aside.

Heat a splash of olive oil in a large, deep frying pan (which has a lid) over a medium-high heat. Season the salmon fillets well, then put into the pan. Cook for 2-3 minutes on each side until golden.

Meanwhile, get a large pan of salted water up to the boil, then cook the rigatoni following pack instructions.

Once the salmon is golden brown on each side, add the sliced garlic and fry for 30 seconds, moving it around so it doesn’t burn.

Tip in the asparagus and put a lid on the pan. Cook for 2-3 minutes, tossing everything around now and again.

Use two forks to flake the salmon into bite-sized pieces, then add the cream cheese. Zest in the lemon, then squeeze in the juice of ½. Add the frozen peas and season with a little salt and plenty of cracked black pepper.

Drain the pasta, reserving a cup of the water. Add the pasta to the salmon pan, tossing really well so it all gets coated in the sauce. Add a splash of pasta water to loosen and give a creamy finish. Add in ¾ of the dill and toss really well. Check for seasoning, adding more lemon juice, if you like.

Divide between two plates and finish with the remaining dill, more cracked black pepper and a drizzle of olive oil.