Ingredients

• 500 g rigatoni
• 2 small salmon fillets (about 300 g)
• spray of canola or olive oil
• 1 small onion, finely chopped
• 3 stalks celery, finely sliced
• 2 zucchini (courgette), sliced
• 200 g low-fat ricotta cheese
• 2 teaspoons chopped fresh dill
• freshly ground black pepper, to taste
• lemon juice, to taste

Method

1. Start cooking the pasta in a large saucepan of  boiling water.
2. Meanwhile, place the salmon fillets in a frying pan and cover with cold water.
3. Place over low heat and cover (if you don't have a lid use a flat baking tray).
4. The water should be just moving on the surface, not boiling or simmering.
5. Cook for about 7 minutes or just until the flesh changes colour.
6. Test by inserting the point of a sharp knife into the thickest part and gently flake the fish.
7. Lift the fish from the pan with a slotted spoon or spatula and drain on paper towels.
8. Spray a nonstick frying pan with oil and heat.
9. Add the onion, celery and zucchini and cook over medium heat, stirring occasionally, for about 3 minutes or until soft.
10. When the pasta is al dente, drain and return to the pan.
11. Gently break the salmon apart with a fork and add to the pasta along with the vegetables.
12. Crumble the ricotta over the pasta and add the dill.
13. Season with pepper and a squeeze of lemon juice.
14. Toss to combine thoroughly, and serve immediately.