Preheat the oven to 200C.

Place the salmon fillets skin side down onto a sheet of baking paper. Season with salt and pepper, then bake for 10 minutes, or until it’s cooked and flakes apart.

Meanwhile, cook the pasta in salted boiling water as per the packet instructions. Once cooked, drain it but save some of the pasta water.

Heat some cooking oil in a large frying pan over a medium to high heat. Cook the shallots until it softens.

Add in the garlic, chilli, and capers, and cook for a further minute.

Pour in the vegetable stock and bring it to the boil. Turn it down to a simmer.

Add the cooked pasta into the pan and toss together.

Add in the cream cheese, parmesan, and the juice of 1/2 a lemon and toss together. Add some pasta water if it needs loosening up.

Flake up the salmon, then add it into the pan along with the dill, then stir it through. Taste for seasoning, you can add more lemon juice if you like, then dish it up, and finish with some lemon zest over the top.