Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt for the spaghetti.

Peel and grate the garlic (or use a garlic press).

Lay the salmon fillets, skin-side down, onto a lined baking tray. Spread half the garlic over the fillets and season with salt and pepper.

When the oven is hot, bake on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, trim the bottom 2cm from the asparagus and discard. Cut into thirds.

When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.

When the pasta has 2 mins remaining, add the asparagus to the same pan and cook for the remaining time.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.

Meanwhile, zest and halve the lemon.

Pick the tarragon leaves from their stalks and finely chop (discard the stalks).

Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways/widthways.

Squeeze half the lemon juice into a medium bowl. Add the honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Stir in the remaining garlic and half the chopped tarragon. Cook for 30 secs.

Stir in the creme fraiche, veg stock paste and water for the sauce (see pantry for amount). Simmer until piping hot, 2-3 mins.

Once the salmon is cooked, gently peel off and discard the skin. Using a fork, flake the fish into bite-sized pieces.

Stir the cooked pasta, asparagus, flaked salmon, hard Italian style cheese and a pinch of lemon zest into the sauce. 

Season with salt and pepper and add a good squeeze of lemon juice. Add a splash of water to loosen if needed. 

When everything's ready, add the rocket and pear to the lemon dressing and toss to coat in the dressing.

Share the salmon and bacon pasta between your bowls. Finish with a sprinkle of the remaining tarragon if you'd like.

Serve the salad alongside and cut any remaining lemon into wedges for squeezing over. Sprinkle the flaked almonds over the salad to finish.