Tuscan Salmon Linguine with Lemon Cream Sauce

Preheat the oven to 200 degrees for the salmon fillet. Meanwhile, fill a large pot with water, add a pinch of salt, and bring it to a boil for the linguine pasta.

Prepare the chicken stock by combining each stock cube with 450-500ml of boiling water per person. Stir until the stock cube is fully dissolved and set aside.

Place the salmon fillet on a baking tray. Drizzle with olive oil (1/2 tablespoon per person), season with salt and pepper, and sprinkle half of the finely chopped fresh rosemary over the top. Bake in the preheated oven for 12-15 minutes or until cooked through.

While the salmon is baking, add the linguine pasta to the boiling water and cook according to the package instructions until al dente. Once cooked, drain and set aside.

In a large frying pan over medium heat, add olive oil (1/2 tablespoon per person). Sauté the finely chopped garlic for 1-2 minutes or until fragrant.

Add the chopped tomatoes to the frying pan and cook for another 2-3 minutes, until they start to soften. Then, add the chicken stock (60ml per person) and bring to a simmer.

Stir in the cream and the remaining chopped rosemary, and simmer for 5-7 minutes, until the sauce begins to thicken. Season with salt and pepper to taste.

Mix in the grated Parmesan cheese and the juice of 1/4 lemon per person into the sauce, stirring until the cheese is melted and the sauce is smooth.

Gently flake the baked salmon into large pieces, being careful to remove any bones. Add the salmon pieces to the sauce, folding them in gently to avoid breaking them up too much.

Add the cooked linguine pasta to the pan with the sauce and salmon. Toss everything together gently until the pasta is evenly coated in the sauce.

Serve the Tuscan salmon linguine immediately, garnished with a little extra grated Parmesan cheese and a sprinkle of fresh rosemary if desired.