The real beauty of this one is that it literally takes 10 minutes to cook... no longer than it takes to boil the pasta. Making use of leftover poached salmon and the most of a stupidly simple pasta sauce it is both light and fresh.
Boil the pasta in salted water for about 10 minutes until just cooked but still al dente.
Slice the courgette into thin diagonal slices. Fry the courgettes in a hot pan with a splash of olive oil and a sprinkle of salt and pepper for a few minutes on each side to colour, but avoid letting them soften and go mushy.
Zest the lemon, cut up the capers and fresh herbs and have them ready for the end of the recipe.
Drain the cooked pasta and toss back into the hot pan with the crème fracihe, flaked salmon, lemon zest, capers and herbs.