Salmon & Dill Linguine

2 salmon fillets
small knob of butter
75g dill
50g skinless almond slivers
1 garlic clove
4tblsp olive oil
zest of 1 lemon and juice of half
300g linguine

1. Heat the oven to 180 degrees
2. Season the salmon, dot with the butter and wrap loosely in foil
3. Place on baking sheet and cook for about 12 minutes depending on thickness. Flake the flesh into thick chunks.
4. In a food processor, whizz together the dill, almonds, garloic and olive oil to form a paste. Add the lemon zest and juice and season
5. Cook the linguine, drain and reserve 2tblsp of cooking water
6. Stir the water through the linguine along with the paste and the salmon.
7. Serve immediately!