Preparation time: 5 minutes
Cooking time: 20 minutes

350g/ 12oz penne
4 x 75g salmon fillets
1 (200ml) tub creme fraiche
zest and juice of 1 lemon
2 tsp pesto sauce
1 x 85g bag watercress, roughly chopped
salt and freshly ground black pepper

Cook the pasta in a large pan of boiling water for 8 - 10mins, or according to pack instructions, until ‘al dente’.

Meanwhile, place the salmon in a frying pan skin side up, add 100ml water and cover with a baking tray. Slowly bring to the boil then simmer for 5 mins or until the salmon is cooked. (Alternatively if you have a microwave, place the salmon skin side up on a heatproof plate and cook for 4mins on HIGH. Leave to stand for 2 mins). Remove the skin and flake the flesh.

Place the crème fraiche in a small pan, add the lemon and pesto and bring to the boil. Simmer uncovered for 5 mins or until reduced slightly. Season to taste with salt and pepper.

Drain the pasta, add the watercress, salmon and creme fraiche. Toss well to mix then divide between four plates. Serve topped with a sprig of watercress if liked.