Step 1

Peel and finely chop the garlic. Remove the woody ends from the asparagus, then cut into 2cm thick pieces on the diagonal. Roughly chop the dill. Set aside.

Step 2

Heat a splash of olive oil in a large, deep frying pan (which has a lid) over a medium-high heat. Season the salmon fillets well, then put into the pan. Cook for 2-3 minutes on each side until golden.

Step 3

Meanwhile, get a large pan of salted water up to the boil, then cook the rigatoni following pack instructions.

Step 4

Once the salmon is golden brown on each side, add the sliced garlic and fry for 30 seconds, moving it around so it doesn’t burn.

Step 5

Tip in the asparagus and put a lid on the pan. Cook for 2-3 minutes, tossing everything around now and again.

Step 6

Use two forks to flake the salmon into bite-sized pieces, then add the cream cheese. Zest in the lemon, then squeeze in the juice of ½. Add the frozen peas and season with a little salt and plenty of cracked black pepper.

Step 7

Use a large slotted spoon to remove the pasta from the boiling water and straight into the salmon pan, tossing really well so the pasta gets coated in the sauce. Add in ¾ of the dill and toss really well. Check for seasoning, adding more lemon juice, if you like.

Step 8

Divide between two plates and finish with the remaining dill, more cracked black pepper and a drizzle of olive oil.