• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Boil a large pot of salted water. 
• Peel and grate the garlic (or use a garlic press).
• Roughly chop the parsley (stalks and all).
• Zest and quarter the lemon.

TIP: If you're in a hurry you can boil the water in your kettle.

• Lay the salmon onto a lined baking tray.
• Drizzle with oil, then season with salt and pepper. Sprinkle over the lemon zest.
• When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Salmon is cooked when opaque in the middle.
• Once cooked, remove from the oven and set aside.

• Meanwhile, add the linguine to the boiling water and bring back to the boil.
• Cook until softened, 10-12 mins.
• Once cooked, drain in a colander and pop back in the pot, off the heat. 
• Drizzle with oil and stir through to prevent sticking.

• Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the peas and garlic. Cook until fragrant, 1 min.
• Add the stock along with 100ml water (per 2P). Simmer until slightly reduced, 3-4 mins.
• Stir in the creme fraiche, peas, chilli flakes (use less if you don't like spice), half the parsley and lemon juice to taste.
• Simmer until warmed through, 1-2 mins. Season to taste with salt and pepper.

• Loosen the sauce with a splash of water if you feel it's too thick.
• Once the salmon is cooked, mix the salmon into the creamy sauce.
• Add the cooked pasta and toss to coat.
• Taste and season with salt and pepper.

• Divide your creamy salmon linguine between bowls.
• Top with a scattering of the remaining parsley. 
• Serve any remaining lemon wedges on the side for squeezing over.