Instructions: Place the salmon in a large pan of boiling salted water and simmer gently for 5 minutes. Check if its cooked by inserting a fork to see if the bone comes away from the flesh. Remove with a slotted spoon (reserving the water) drain well and divide into large flakes discarding the bones and skin.

Return the water to the boil tip in the pasta and cook for 10 to 12 minutes until al dente. Drain then rinse quickly under cold running water.

Meanwhile cut the sugar snap peas in half and place in a pan of lightly salted boiling water.

Boil for 1 minute drain and rinse under cold running water.

To make the dressing whisk together the olive oil wine vinegar sugar and lemon juice. Stir in the grated lemon rind and half the chopped herbs.

Season to taste.

Toss the pasta in the dressing while its still warm.

Add the salmon flakes sugar snap peas and remaining herbs and toss gently to combine. Serve cool or cold.

A light summery pasta salad with a lemon and herb dressing to bring out the flavour of the salmon.

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