Salmon & Samphire Summer Pasta

Boil a kettle and preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Add the hazelnuts and sesame seeds to a baking tray

Put the tray in the oven for 10 min or until the nuts and seeds have slightly darkened (toasted)

Meanwhile, add the pasta to a pot of boiling water over a high heat with a big pinch of salt

Bring to the boil and cook for 8-10 min, or until cooked but with a slight bite

Once cooked, drain and return to the pot

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a matching lid over a medium-high heat with 1 tbsp [2 tbsp] vegetable oil 

Pat the salmon fillets dry with kitchen towel and season on both sides with salt

Once the pan is hot, add the salmon, skin-side down and cook for 3-4 min or until the skin is crispy

Meanwhile, add the coriander seeds and cumin seeds to the hazelnuts and put the tray back in the oven for 1 min further (this toasts the spices, which releases their aroma)

Once done, transfer (reserve the tray for the next step!) the toasted hazelnut mixture to a pestle and mortar (or food processor) and set aside to cool

Transfer the crispy-skinned salmon, skin-side up, to your baking tray (use tin foil to avoid mess!) and reserve the pan for later

Put the salmon in the oven for 4-6 min or until the salmon has cooked 

Tip: Your fish is done when it is opaque and flakes easily

Meanwhile, crush (or pulse in a food processor) the cooled nuts and seeds to a sandy, nutty rubble 

Season with a pinch of salt and pepper - this is your dukkah 

Return the pan to a medium-high heat with 40g [80g] butter 

Once melted, add the samphire with a small splash of water, cover and cook for no more than 1 min (the samphire hardly needs any cooking at all!)

Meanwhile, cut the lemon in half and squeeze half the juice into the drained pasta