1. Cook pasta al dente as per instructions on the packet.
2. Lightly toast pine nuts in a pan on low heat for 2-3 minutes.
3. In a food processor, add spinach, basil, pine nuts, lemon zest, juice, extra virgin olive oil, and parmesan cheese, and blitz until smooth. Set aside.
4. Sear salmon fillets in a hot pan with 1 tablespoon of extra virgin olive oil. Remove from pan and flake salmon.
5. Return the pasta to the pot along with pesto and salmon and gently heat through.

Serve alongside a salad (e.g. lettuce, capers, shallots, tomato and goat’s cheese with lemon juice and extra virgin olive oil dressing, as depicted).