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