Salmon & Dill Linguine with Nduja

1 Tbsp Olive Oil

2 x 200g Scottish Salmon

200g Linguine

10  Spring Onions, thinly sliced

4  cloves Garlic, crushed

1  Lemon, zest

1 Tbsp Lemon juice

15g Dill, leaves chopped

2 Tbsp Nduja Paste

60ml Double Cream

Heat the Oil in a frying pan

Then add the Salmon and fry for about 8 minutes, turning once until the fish is cooked through,opaque, and flake easily with a fork

Transfer to a plate and leave to cool slightly

Meanwhile, boil the Linguine according to pack instructions

Add the Spring Onions and Garlic to the pan and fry for 1 minute

Stir in the Lemon zest and Juice, Dill, Nduja paste and Cream

Remove from the heat

Roughly flake the Salmon, discarding the skin

Drain the Linguine, reserving a couple of ladles of cooking liquid

Combine the Salmon, Linguine and sauce in the frying pan and add enough reserved pasta water to give the sauce the consistency you want

Heat through for 1 minute

Then transfer to shallow dishes and serve