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1
Preheat the grill to high and put a saucepan of water on to boil.
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2
Wipe the salmon fillets clean, run them briefly under the cold tap to rinse, then pat them dry with kitchen paper. Squeeze the lemon juice into a heatproof dish and place the salmon fillets in it. Turn them around in the lemon juice, and leave them skin side up. Place the dish under the hot grill for 5 minutes.
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3
Put a pinch of salt in the saucepan of water, and when it is boiling, add the pasta, then leave it to cook.
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4
Put the pesto in a small dish, add the olive oil and mix it in well. Take the salmon out from under the grill and turn it skin-side down.
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5
Using a small knife, spread a third of the pesto mixture on the top of each fillet. Put back under the grill and cook for a further 5 minutes or until the salmon is cooked right through and the pesto is bubbling and beginning to colour.
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6
Just before the salmon is done, the spaghetti should be ready. Drain it, return it to the pan and stir in the rest of the pesto; it will just be enough to give a little added flavour to the pasta. Combine well, over a very low heat, until the pasta is coated.
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7
Divide the pasta between 2 plates, and then put a fillet of salmon on top of each one. Season and serve immediately.
