Shelina Permalloo makes zesty salmon pasta for a tasty summer supper on Lorraine.

The ingredients are: 400g fusilli, 350g salmon fillets, 1 clove of garlic, finely chopped, 2-3 slices of lemon with skin left on, 2 cloves of garlic, smashed with skin on for poaching, 1 tsp coriander seeds for poaching, Stalks of parsley for poaching, 2 medium sized tomatoes, cut into cubes, 3 spring onions, finely chopped, 3 tbsp extra virgin olive oil, Salt to season pasta water and Salt and pepper to season.

To garnish: Sprinkling of coriander, Lemon zest and Spring Onion.

To prepare the dish, put the salmon and pasta in a pot together and cook for 10 minutes.

For the sauce, fry the spring onions, garlic, roughly chopped tomatoes, crushed coriander seeds in olive oil over medium to high heat. Season with salt and pepper and a good squeeze of lemon juice

Remove the salmon and put on a plate and drain the pasta keeping some of the water. Add pasta to the sauce along with some of the pasta cooking liquid and cook for 2-3 minutes.

Flake the salmon into the sauce and pasta along with a generous grating of lemon zest.

Serve topped with chopped coriander.