Creamy Salmon and Spinach Pasta

Cook the linguine in a large saucepan of well-salted boiling water according to packet instructions, then drain, reserving a mug of pasta water.

In the same pan, heat the oil over medium heat, add the garlic and cook for 1 minute, then pour in the white wine and let it bubble for 2 minutes.

Add the cream, lemon juice and zest and bring to a gentle simmer.

Add the salmon fillets, cover and poach for 6–8 minutes until just cooked, then break into large flakes using a spoon.

Return the pasta to the pan with the spinach and dill, toss together, adding pasta water to loosen, season generously and serve.