Tagliatelle al salmone with broccoli

Bring a large saUcepan of water to the boil. Put a large frying pan over a high heat and add 1 tsp butter and ½ tbsp oil. Season the salmon fillets and add to the pan, skin-side down (the skin can be removed more easily once the salmon is cooked, so don’t worry about removing it yet, or at all – crispy salmon skin is delicious). Cook for 4-6 minutes, then flip and cook on the other side for 7-9 minutes more, until cooked through and flakes easily. Place the cooked salmon on a plate. Don’t wash the pan.

While the salmon cooks, roughly chop the broccoli florets and peeled stalk into small pieces, no bigger than a sweetcorn kernel. Add the remaining butter and oil to the now empty frying pan, reduce the heat to low and add the shallot and garlic. Add a large pinch of sea salt flakes. Cover with a lid or plate and cook for 1-2 minutes until soft, then remove the lid and increase the heat to medium. Add the white wine. Reduce for 2 minutes.

Add plenty of salt to the large pan of now-boiling water and cook the pasta for 2 minutes. Add the chopped broccoli to the pasta in the pan and cook together for another minute, then drain everything well.

Add the cream to the pan of shallots, followed by the lemon zest, juice and some black pepper. Mix, then add the drained pasta and broccoli to the sauce and toss well to combine. Break the salmon into bitesized pieces, gently fold through, taste for seasoning and serve.