• 2 fillets of salmon, weighing about 125g each
• 2 tablespoon olive oil
• 1 tablespoon chopped fresh dill
• Salt and freshly ground black pepper
• 200g dried Farfalle
• 25g finely grated Parmesan cheese.
• 200g fresh or frozen peas, cooked
• 1 dessertspoon of fresh lemon juice

1. Brush the salmon fillets on both sides with 1 tablespoon of olive oil. Sprinkle the chopped dill over the salmon and season generously. To obtain the best results try using a mezzaluna to prepare the fresh dill.
2. The salmon fillets can now be cooked in a griddle pan or on a barbecue. Cook for 8-10 minutes, or longer if the fillets are thick. Turn just once during cooking.
3. Meanwhile cook the pasta using a pasta insert in a large pan of boiling water for 10-12 minutes until cooked. Drain and toss with 1 tablespoon of olive oil and the finely grated Parmesan. Stir in the cooked peas and season to taste. Keep warm.
4. Break the salmon into bite size chunks and sprinkle the pieces with the lemon juice.
5. Divide the hot pasta between two warm serving plates and top with the salmon pieces. If liked serve garnished with a sprig of dill.

Serves 2