Scandi salmon spaghetti

1. Bring a large pan of salted water to the boil. Preheat the oven to 200°C, gas mark 6. Put the salmon onto a foil-lined baking tray, season and bake for 15 minutes. Meanwhile, boil the pasta for 5 minutes, add the beans and return to the boil for a further 4-5 minutes, until both pasta and beans are al dente.

2. Finely grate the zest from the lemon. Toss the onion with the juice from half the lemon and a pinch of salt. Set aside. Cut the remaining lemon half into three wedges. Squeeze one wedge into the crème fraîche and add the mustard and lemon zest to make a sauce. Season.

3. Reserve 3 tbsp water from the pasta and beans, then drain. With the pan off the heat, toss together the pasta, beans, sauce and cooking water. Flake in the fish in big chunks. Top the plated pasta with the onions and a sprinkling of dill. Sit a lemon wedge alongside, for squeezing over.