Creamy salmon with basil and tomatoes

Cut the salmon into suitably large pieces. Fry these lightly in a little oil over medium heat, then remove the pan.

Add the cream, lemon zest, peas, salt and pepper. Bring to the boil.

Cook the tagliatelle according to the instructions on the packet.

Toast the pine nuts in a dry pan.

Divide the tomatoes in half and sauté them together for a couple of minutes in a little olive oil over medium heat.

Add the salmon to the cream and set aside.

Scoop up the tagliatelle. Cover the sauce with salmon.

Garnish with pine nuts, tomatoes and basil.