By Dr. Karen Lindsay and Professor Fionnuala McAuliffe

Serves 4
Ingredients
350g linguine or whole-wheat spaghetti
2 x 200g salmon fillets, skinned
1 tbsp olive oil
300g fresh or frozen peas
250ml vegetable stock
2 tbsp flat-leaf parsley, chopped
Freshly ground black pepper
Juice of 1 lemon
1 tbsp finely grated lemon zest
Methods
1. Cook the pasta in a large saucepan of boiling water until al dente.
2. Meanwhile, cut the salmon into chunks, removing any remaining bones.
3. Heat the oil in a large deep frying pan. Add the salmon and cook gently for 5 minutes, without allowing it to brown. Add the peas, stock and parsley and cook for 1-2 minutes.
4. Season with pepper, add the lemon juice and zest and stir to combine.
5. When the pasta is cooked, drain well in a colander then return the pasta to the saucepan and add the sauce. Toss everything together well and serve.