350 grams salmon fillet, skin off
sea salt and freshly ground pepper
400 grams dried spaghetti
1½ cups fresh or frozen peas
1/3 cup olive oil
knob of butter
1/3 cup slivered almonds
½ - 1 teaspoon chilli flakes
2 cloves garlic, thinly sliced
zest and juice 1 lemon
¼ cup chopped flat-leaf parsley
Salmon: Heat a little olive oil in a sauté pan. Season both sides of the salmon and cook for two minutes each side or until done to your liking. Transfer to a plate and cover to keep warm.
Spaghetti: Cook the pasta in a large saucepan of boiling well salted water until al dente, adding the peas for the last 2 minutes of cooking. Drain, toss with a little olive oil and cover to keep warm.
Heat the olive oil and butter in a large sauté pan and cook the almonds and chilli flakes until the almonds are lightly golden. Add the garlic, lemon zest and juice and the flat-leaf parsley and cook for 1 minute. Add the spaghetti and peas, season and combine.
To serve: Flake the salmon into bite-sized pieces and gently fold through the spaghetti. Divide between warm bowls and serve immediately.