Linguine with salmon, asparagus and courgettes

Grill the pine nuts on a medium heat, in a large non-stick pan, without adding fat. Remove them and bake the sliced ​​lemons golden brown in the same pan. Remove the lemons from the pan, add 2 tbsp olive oil and fry the zucchini tests on a fairly high heat. Keep an eye on them, they must remain crispy! Season them with salt and pepper and remove them from the pan.

In the meantime, also cook the linguine "al dente" in boiling salted water.

Cut the salmon into 4 portions; Season them with salt and pepper. Heat 2 tbsp olive oil in the same frying pan. Place the fish with the skin side up (gray side) in the hot oil and arrange the mini asparagus around it. After 3 minutes, turn the salmon pieces when they are nicely golden brown, and let them bake for another 1 minute.

Crush the whole, unpeeled garlic cloves. Heat 2 tbsp olive oil in a large roasting pan. Fry the garlic until golden brown in the hot oil, add the basil and mix 30 seconds. Add the drained pasta and a pol spoon cooking liquid, along with the pine nuts and the lemon slices. Season further.

Serve the linguine with the asparagus, the courgettes and the salmon.