Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.

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

Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

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

Meanwhile, zest and cut the lemon into wedges. Finely chop the chives (use scissors if easier).

In a small bowl, combine the lemon zest and half the chives. Set your gremolata aside. 

Lay the salmon fillets, skin-side up, onto a lined baking tray. Season with salt and pepper.

When the oven is hot, roast the salmon 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.

While the salmon is in the oven, drain the prawns. Heat a drizzle of oil in a large frying pan on high heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. 

Once hot, add the courgette. Season with salt and pepper and stir-fry for 4-5 mins.

Next, add the garlic and stir-fry for 30 secs. 

Stir in the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then stir in the prawns and cook for another 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Once the sauce has thickened, stir in the cream cheese, half the hard Italian style cheese, sun-dried tomato paste and the cooked linguine.

Add a generous squeeze of lemon juice. Toss together well to combine, then remove from the heat. Add a splash of water if it's a little too thick.

Once the salmon is cooked, drizzle over the honey (see pantry for amount). 

Share the prawn linguine between your bowls and scatter over the remaining cheese.

Top your pasta with the glazed salmon fillets. Add the rocket leaves alongside the salmon.

Sprinkle the chive gremolata over the top and serve with the remaining lemon wedges on the side to finish.

Enjoy!