1. Preheat the oven on broil (550°F), with the oven rack at the top position.

2. Place salmon on a foil-lined baking sheet. Baste salmon with half of the olive oil. Season with salt and pepper to taste.

3. Bake for 10 to 12 minutes. Remove from the oven and let cool. Flake fillet and set aside.

4. Meanwhile, heat remaining olive oil in a large non-stick pan. Add shallots and cook for 1 to 2 minutes. Deglaze with white wine, then add cream. Bring to a boil and season, allowing the mixture to reduce by one third. Add half the cheese and the peas, then combine.

5. Add pasta and remaining cheese. Combine.

6. Add salmon. Mix gently.

7. Garnish with parmesan and fresh basil, then serve.

Chef’s secret

• I always reserve a bit of pasta water to thicken my sauces.