Instructions
1. Set a large saucepan of water on the hob to boil and preheat the grill to medium-high. Arrange the salmon fillets on the grill rack and cook for 5–6 minutes. Turn off the grill and leave the salmon to rest.
2. While the salmon is grilling, cook the pasta in the boiling water for 8 minutes. Add the spring onions and broccoli and cook for a further 3–4 minutes.
Tip: For an extra portion of vegetables, try adding a chopped courgette or pepper along with the broccoli.
3. Put the peas in a large colander. Once the pasta, broccoli and spring onions are cooked, drain them into the colander over the peas. Make sure to reserve 2 tablespoons of the cooking water in the pan.
4. Put the soft cheese and skimmed milk into the hot saucepan with the reserved cooking water. Stir over a medium heat until smooth. Then add the lemon zest and parsley (or chives).
5. Return the pasta and vegetables to the saucepan with the sauce and heat gently for a couple of minutes, until warmed through.
6. Carefully break the salmon into chunks and add to the pan. Stir gently to avoid the salmon breaking up too much. Season everything with pepper, then serve each portion with 1 teaspoon of grated cheese on top.
Tip: This dish works with any pasta, so use what you have. But remember that wholewheat pasta is higher in fibre.
