200g Creme Fraiche
2x Salmon fillets
50g Frozen peas
2tbsp Pesto (feel free to change amount depending on how strong you like it)
1. Pre-heat oven to 180. Drizzle salmon with some oil and loosely wrap individually in tin foil. Cook for 25mins.
2. Cook pasta according to packet and add the peas for the last 7 minutes.
3. Fry the sliced courgette in a frying pan until soft and slightly golden.
4. Once cooked, drain the pasta, mix in the salmon, creme fraiche, courgette and pesto.