Step 1

Place the spaghetti in a large pan of boiling water and simmer for 10-13 minutes - until cooked to your liking. Note - you'll be adding the sugar snap peas and courgette to the spaghetti for the last minute of cooking.

Step 2

Whilst the spaghetti is cooking, heat the oil in a large frying pan, over a medium-high heat.

Step 3

Sprinkle the salt and pepper on the flesh of the salmon fillets and place in the frying pan, skin-side-down. Cook for 3 minutes, until the skin is crispy.

Step 4

Turn the salmon over and add the chopped onions to the pan. Cook the salmon and onions for a further 3 minutes, until the onions start to soften.

Step 5

Take the salmon out of the pan and place on a chopping board.

Step 6

Add the garlic to the onions and cook for a minute whilst stirring. Add the wine and let it bubble for a minute, then add in the cream and turn the heat down to medium.

Step 7

Whilst the cream is heating through, remove the skin from the salmon, and break the salmon into rough chunks (don't worry if it's not quite cooked at this point as it's going back in the pan). Add the salmon back into the pan along with the lemon zest.

Step 8

By now the spaghetti should be almost ready. Add the sugar snap peas and spiralised courgette in with the spaghetti for the last minute of cooking.

Step 9

Drain the pasta, reserving about half a cup of the cooking water.

Step 10

Add the spaghetti, sugar snaps and courgette to the frying pan and toss through along with the lemon juice and a couple of splashes of the reserved pasta water.

Step 11

Divide between four bowls and top with grated parmesan, freshly ground black pepper, and a little bit of lemon zest. Serve with lemon wedges.