Step 1

Put the pasta on first - place a large pan of water on to boil.

Step 2

When the water comes to the boil, add the pasta and simmer for 12-13 minutes, until cooked.

Step 3

Meanwhile, heat the 2 tbsp of oil in a large frying pan over a medium-high heat.

Step 4

Season the salmon fillets with the 1/4 tsp each of salt and pepper. Place in the pan skin-side-up.

Step 5

Fry the salmon for 3 minutes, until golden, then turn the salmon over and move it to one side of the pan.

Step 6

Add the onions to the space left in the pan. Cook on a medium heat for 3-4 minutes, stirring occasionally, until softened.

Step 7

Stir in the minced garlic and cook for a further 30 seconds.

Step 8

Add in the passata, the 1 tbsp of tomato puree, 1/2 tsp dried thyme, and the 1 tsp of sugar. Stir together and allow to simmer for 2-3 minutes.

Step 9

By now the pasta should be nearly ready. Add the spiralized courgette (zucchini) to the pan with the pasta for the last 30 seconds of cooking. Then drain the pasta in a colander, reserving a cup of the cooking water.

Step 10

Turn the salmon over in the frying pan. Remove the skin using a set of tongs and discard.

Step 11

Break up the salmon using the back of a fork into chunky pieces. Stir the 3 tbsp of cream into the sauce.

Step 12

Add the cooked spaghetti and spiralized courgette to the pan along with a good splash (about 1/4 cup) of the pasta cooking water.

Step 13

Use a set of tongs to toss the spaghetti in the sauce, distributing the pieces of salmon amongst the pasta.

Step 14

Add more of the pasta cooking water if you want to loosen up the sauce further (optional).

Step 15

Divide the pasta between bowls and top with a little grated parmesan, black pepper and a sprinkling of fresh basil leaves.