Ingredients

Step by step

1. Add the spaghetti to a large pan of salted boiling water and cook for 6-7 minutes, then add the broccoli and green beans and cook for a further 4 minutes or until al dente.
2. Meanwhile, heat the olive oil in a frying pan, season the skinned salmon and fry for 3-4 minutes each side until the salmon flakes easily. Add the cream, lemon zest and juice to the pan and bring to a simmer, breaking up the salmon into large flakes.
3. Drain the spaghetti and green veg, saving some of the starchy pasta water. Toss the pasta with the creamy salmon sauce and seasoning, adding enough pasta water to give the sauce a coating consistency. Serve in warmed bowls.
   Waste not

   Don’t chuck the broccoli stalk – it’s a source of vitamins, minerals and gut-healthy fibre! Trim away the tough outer layer then slice into chunky matchsticks, to cook with the florets.