Trapanese pesto pasta with salmon

Method

1. Heat the oven to 180°C fan/gas 6 and bring a large pan of salted water to the boil. Put the salmon fillets on a baking tray, season well with salt and pepper, then cook for 15 minutes. After 5 minutes, add the spaghetti to the water and cook for 8-10 minutes until al dente.
2. Meanwhile, lightly toast the almonds in a hot dry pan until pale golden and shiny. Transfer to a blender with the tomatoes, garlic, anchovies, grated pecorino, oil and herbs (reserving a few leaves to garnish), then whizz into a coarse paste. Taste and season with salt, pepper and a squeeze of lemon juice.
3. Drain the pasta, then return to the pan and add the pesto. Toss to coat, then divide between bowls and top with the salmon.