1. Bring a large pot of salted water to a boil and cook 225g (8 oz) tagliatelle pasta according to the package instructions until al dente. Reserve 250ml (1 cup) of pasta water before draining.

2. Slice 225g (8 oz) salmon fillet into thin strips and season with salt and pepper.

3. Heat 30ml (2 tbsp) rapeseed oil in a large skillet over medium heat 180°C (350°F). Add the salmon strips and cook for 2-3 minutes on each side until cooked through. Remove from heat and set aside.

4. In the same skillet add 1 sliced leek and cook until softened about 3-4 minutes. Add 115g (4 oz) cherry tomatoes 1 vegetable broth cube and 250ml (1 cup) of reserved pasta water. Simmer for 5 minutes stirring occasionally.

5. In a separate bowl whisk together 60ml (1/4 cup) heavy cream and 60ml (1/4 cup) milk until smooth. Add the cooked salmon strips and stir gently to combine.

6. Add the cooked pasta to the skillet with the tomato mixture. Toss everything together until the pasta is well coated. Stir in the creamy salmon mixture and cook for an additional 2 minutes until heated through.

7. Serve hot garnished with chopped fresh dill and a sprinkle of lemon peel.