4 tbsps olive oil
12oz salmon fillet, skinned
Salt and freshly ground black pepper
2 large leeks, white and light green parts, halved lengthwise and thinly sliced crosswise
2 handfuls arugula leaves
12oz farfalle (or red lentil rotini for LOW CARB)
Juice of 1 lemon

In a large non-stick frying pan, warm 1 tbsp olive oil. Season both sides of the salmon with salt and pepper. Cook on both sides until nicely seared but still rare inside, about 3 mins per side. Transfer to a plate and cover loosely with tin foil.

Add the leeks to the pan with 3 tbsps of olive oil and season well with salt and pepper. Saute till soft and slightly browned, about 8 mins. Add arugula and cook till just wilted, about 3 mins.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain when cooked, reserving 1/2 cup of the pasta water.

Add pasta to the leeks together with the lemon juice and pasta water. Add salt and pepper according to your taste.

Flake the salmon and add to the pasta. Mix in gently. Serve with or without Parmesan, as you prefer.

Serves 4.