Salmon Niçoise Pasta

Bring a large pot of salted water to the boil. Add the conchiglie pasta and cook for 8 minutes or until “al dente”. Add the green beans in the last 2 minutes of cooking. Drain well.

Meanwhile, heat a greased frying pan over a medium-high heat. Add the salmon and cook for 3 minutes on each side or until cooked to your liking. Remove from the pan and set aside on a plate. Cover with foil to keep warm. Wipe the pan clean with a paper towel.

Return the same frying pan to a medium heat. Add the olive oil, capers & olives, cherry tomatoes and a squeeze of lemon juice. Bring to a simmer and heat gently for about 1 minute or until heated through.

Stir the warm cherry tomato mixture and parsley through the pasta and beans. Flake the salmon with a fork and fold through the pasta. Season with salt and pepper.