Rana Conway's Salmon Spaghetti
2 salmon fillets or steaks
12 cherry tomatoes
2 tbsps sliced black olives
2 tsps red pesto
2 tsps ricotta
Put the spaghetti in a large pan of boiling water.
Place the salmon fillets on a baking tray covered with tin foil and grill under a medium heat for about 5 minutes on each side.
Meanwhile, wash the cherry tomatoes and cut them in half.
When the salmon is ready, remove the skin and discard, then gently flake the fish into large chunks.
Drain the spaghetti and, over a low heat stir through the salmon, tomatoes, olives, pesto and ricotta.