Step 1

Pick fennel fronds and reserve. Trim fennel top and place in a deep frying pan. Finely chop fennel bulb and place in a bowl. Zest and juice lemon over the chopped fennel, then place used lemon halves in the frying pan. Pick leaves from mint and parsley, and place in the bowl. Place herb stems in frying pan.

Step 2

To poach salmon, place salmon in pan and add enough water to just cover. Bring to a simmer over medium heat, then cook for 5 minutes. Remove from heat and set aside for 20 minutes for residual heat to finish cooking salmon.

Step 3

Meanwhile, to make mint and almond pesto, heat 2 tablespoons olive oil in a small frying pan over low heat. Add almonds and cook, stirring continuously, for 2 minutes or until dark golden. Remove with a slotted spoon and drain on paper towel. Cool. Reserve oil in pan.

Step 4

Finely chop almonds, mint and parsley. Add to fennel mixture with capers, garlic, reserved pan oil and fennel fronds, and remaining 60ml (1/4 cup) olive oil. Season with salt and pepper, and toss to combine.

Step 5

Cook pasta in a large pan of boiling salted water for 12 minutes or until al dente. Drain, then return pasta to pan.

Step 6

Add pesto and toss to combine. Remove salmon from poaching liquid and flake into large pieces. Discard skin and bones. Add to pasta and toss gently to combine. Serve warm or at room temperature.