1. Cook pasta as per packet directions.
  2. Take salmon and score the skin slightly.
  3. Season fish and coat with a little olive oil and set aside.
  4. For the pesto place rocket, blanched almonds, garlic and olive oil in a food processor. Process ingredients until a paste consistency is formed.
  5. Add parmesan and enough olive oil to keep the paste consistency. Season and set aside.
  6. Then for the Peppered yoghurt, place yoghurt into a bowl and add all three peppers and mix well. Set aside.
  7. Take a large frying pan and place on medium to high heat.
  8. Place fish skin side down and cook for 5mins or until skin is crispy.
  9. Turn fish over and cook for a further 2 to 3 mins.
  10. Strain pasta and mix pesto through making sure pasta is well coated.
  11. Form a nest with the pasta and then place fish skin side up on top.
  12. Finish with a scoop of peppered yoghurt.

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