Pea and Mint Pesto:
1In a small-medium frypan, bring three cups of water to the boil. Add the bay leaves and peppercorns and simmer for 5 minutes. Add the salmon, skin side down, cover the pan and turn off the heat. Leave for 15 minutes. Remove the salmon from the water and set aside.
2Bring another pot of water to boil to cook the pasta.
3Meanwhile, in a food processor, blitz the 1 cup of peas, garlic, herbs, almonds, parmesan, lemon, salt and pepper and olive oil. You can make this as smooth or as chunky/textured as you like (it’s quite smooth in the photos but doesn’t have to be).
4Cook the pasta according to packet instructions. Just before draining, save a bit of pasta water.
5Toss the pesto through the pasta with extra peas, using pasta water to loosen if necessary.
6Flake the salmon on top, and serve with extra parmesan and freshly ground salt and pepper.